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Healthy Tuna Noodle Casserole

If you're looking for a healthy tuna noodle casserole made from scratch, look no further. This lightened up tuna noodle casserole is made with a creamy, but light parmesan mushroom sauce, noodles, canned tuna and peas. You'll fall in love with this easy dinner recipe that's bound to become a forever favorite!
Course Comfort Food, Dinner, Gluten Free, Nut Free
Cuisine American
Keyword healthy tuna noodle casserole, tuna noodle casserole
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 390 kcal
Author Monique Volz of AmbitiousKitchen.com


  • 10 ounces dry pasta shells (or use rotini, fusilli, or whatever pasta you’d like)
  • 3 tablespoons butter, divided
  • 1 white onion, diced
  • 8 ounces baby bella mushrooms, sliced
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1/4 cup all purpose flour (or whole wheat flour or all purpose gluten free flour)
  • 1 3/4 cup unsweetened almond milk (or cashew milk or regular milk)
  • ½ teaspoon garlic powder
  • 1/2 cup grated parmesan cheese
  • 2 (5 ounce) cans tuna, drained
  • 1 cup frozen peas
  • Salt and pepper, to taste
  • For the topping:
  • 1/2 cup breadcrumbs, gluten free if desired
  • 1 tablespoon butter


  1. Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9x9 inch baking pan with nonstick cooking spray, or grease with olive oil or butter.
  2. First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
  3. Cook your mushrooms: Place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, thyme and salt and pepper. Stir occasionally until mushrooms and onions are cooked down about 4-6 minutes. Transfer to a bowl.

  4. In the same skillet you cooked mushrooms, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often, until the sauce thickens up. If it gets too thick, add in ¼ cup more milk.

  5. Once thick, turn off the heat and stir in garlic powder, parmesan cheese. salt and LOTS of freshly ground black pepper.

  6. Stir in cooked noodles, mushroom and onion mixture, drained tuna and peas. Season again with salt and pepper, to taste. Pour mixture into your prepared baking pan.

  7. In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 20-30 minutes. Serves 6.

Recipe Notes

How to make dairy free tuna noodle casserole: If you want to make this tuna noodle casserole dairy free, I suggest using vegan butter, a dairy free milk of choice and dairy free parmesan cheese.

How to make gluten free tuna noodle casserole: This tuna noodle casserole can easily be made gluten free too! All you'll need to make sure to do is use gluten free pasta noodles, a gluten free all purpose flour and gluten free breadcrumbs (or substitute crushed up gluten free tortilla chips, potato chips or crackers).

Nutrition Facts
Healthy Tuna Noodle Casserole
Amount Per Serving (1 serving (based on 6))
Calories 390 Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Saturated Fat 6.8g43%
Carbohydrates 50.1g17%
Fiber 4.2g18%
Sugar 4.6g5%
Protein 22.3g45%
* Percent Daily Values are based on a 2000 calorie diet.