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Healthy Tuna Noodle Casserole

Wholesome Healthy Tuna Noodle Casserole for Cozy Dinners

Enjoy a healthier twist on a classic with this Healthy Tuna Noodle Casserole, perfect for cozy dinners and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 12 oz dry whole-wheat egg noodles Provides structure and heartiness, making it a nutritious base.
  • 2 Tbsp olive oil Adds richness and helps to sauté the vegetables perfectly.
  • 8 oz sliced baby bella (cremini) mushrooms Offers umami flavor, enhancing the overall taste of the casserole.
  • 1.5 cups finely chopped yellow onion Contributes natural sweetness and depth to the savory sauce.
  • 3 garlic cloves, minced Introduces aromatic flavor, elevating the dish.
  • 1 Tbsp fresh thyme leaves Adds herby freshness; can be substituted with dried thyme.
  • 2 Tbsp unsalted butter Enriches the mushroom sauce and aids in cooking the flour.
  • 3 Tbsp all-purpose flour Thickens the sauce, ensuring a creamy texture.
  • 2 cups vegetable broth Provides moisture and a boost of flavor to the base.
  • 2 cups whole milk Creates the creamy element; can use unsweetened cashew milk.
  • 2 tsp Dijon mustard Adds a tangy punch, refreshing the flavors.
  • 1 tsp kosher salt Enhances the overall flavor; adjust according to taste preference.
  • 0.5 tsp black pepper Adds a gentle heat that balances richness.
  • 0.25 tsp celery seed Offers a distinct flavor note that complements the other ingredients.
  • 1 cup freshly grated sharp white cheddar cheese Delivers creaminess and richness; dividing keeps every bite cheesy.
  • 1 lemon, zested and juiced Brightens the flavors; optional but recommended.
  • 3 cans (4 oz each) unsalted albacore or skipjack tuna in water, drained Packed with protein and adds heartiness.
  • 1 cup frozen green peas, partially thawed Adds a pop of color and natural sweetness.
  • 0.5 cup panko breadcrumbs Essential for a crunchy topping; can be substituted.

Equipment

  • Oven
  • 9x13-inch baking dish
  • Large Pot
  • Colander
  • large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 9x13-inch baking dish with non-stick spray.
  2. Bring a large pot of salted water to a boil and cook the dry whole-wheat egg noodles for 6-7 minutes or until al dente.
  3. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and yellow onion, sautéing for 8 minutes until soft.
  4. Stir in minced garlic and fresh thyme, cooking for another minute until fragrant.
  5. Add unsalted butter to the skillet, melting it fully. Sprinkle in flour, cooking for about 2 minutes to create a roux.
  6. Gradually whisk in vegetable broth, bringing it to a gentle boil. Then, whisk in whole milk, Dijon mustard, salt, black pepper, and celery seed.
  7. Allow the sauce to simmer for 3 minutes until it thickens. Stir in half of the sharp white cheddar cheese until it melts.
  8. In a large mixing bowl, combine the sauce with noodles, drained tuna, and green peas, folding gently to combine.
  9. Pour the mixture into the baking dish, spreading it evenly. Sprinkle remaining cheese and panko breadcrumbs on top.
  10. Bake for 15 minutes until bubbly and cheese is melted. Broil for an extra 2 minutes for a crispy top.
  11. Let casserole rest for 5-10 minutes before serving. Optional: garnish with fresh thyme.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 300IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

For best results, let the casserole sit after baking to enhance flavor and make serving easier.

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