Healthy tuna casserole without noodles recipes - Main course

Author: Shelley Poore

Made with plenty of veggies, pasta, a light and cheesy sauce, and of course, tuna, this tasty casserole is a perfect family dinner. Healthy Tuna Noodle Casserole is loaded with veggies, chunks of wild albacore tuna, and coated with a deliciously light and creamy sauce!

Healthy Tuna Noodle Casserole
Healthy Tuna Noodle Casserole
Healthy Tuna Noodle Casserole Recipe
Healthy Tuna Noodle Casserole
How to make tuna casserole with noodles?
How to cook tuna pasta in the oven?
Can you eat tuna casserole on keto?
Is Tuna casserole cold weather comfort food?

Healthy Tuna Noodle Casserole

A lightened up version of the comfort food favorite, this Healthy Tuna Noodle Casserole recipe boasts all the classic creamy, cheesy character.
Provided by: Jamie Vespa MS, RD
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 19

Ingredients:

12 oz. dry whole-wheat egg noodles ((sub regular egg noodles))
2 Tbsp. olive oil
8 oz. sliced baby bella (cremini) mushrooms
1 1/2 cups finely chopped yellow onion
3 garlic cloves, minced
1 Tbsp. fresh thyme leaves, plus more for garnish
2 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 cups vegetable broth
2 cups whole milk ((sub unsweetened cashew milk))
2 tsp. Dijon mustard
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. celery seed
1 cup freshly grated sharp white cheddar cheese, divided
Zest and juice of 1 lemon
3 (4-oz.) cans unsalted albacore or skipjack tuna in water, drained
1 cup frozen green peas, partially thawed
1/2 cup panko breadcrumbs

Nutrition:

How to cook:

Preheat oven to 375°F and lightly coat a 9x13-inch baking dish with non-stick spray. Cook noodles according to package instructions in a large pot of salted water until very al dente. Drain, and transfer noodles back to pot (removed from burner).
Heat oil in a large sauté pan over medium-high. Once hot, add mushrooms and onion; cook until softened, about 8 minutes. Stir in garlic and fresh thyme; cook until fragrant, about 1 more minute. Add butter to pan; stir to melt. Sprinkle flour over mixture, and stir well to coat. Cook 2 full minutes, stirring often, to eliminate raw flour taste. Whisking constantly, gradually pour in vegetable broth; bring to a boil.
Reduce to a simmer and gradually whisk in milk, Dijon mustard, salt, pepper, and celery seed. Bring mixture back to a simmer; simmer 3 minutes, or until slightly thickened. Sprinkle in half of the cheese and stir constantly until melted. Add lemon juice and zest. Pour milk mixture into pot with cooked noodles; add tuna and green peas. Stir well until all components are well-combined. Transfer mixture to prepared baking dish; sprinkle remaining cheese and breadcrumbs overtop.
Bake casserole at 375°F until bubbly and cheese is melted, about 15 minutes. For a crisper, golden topping, broil for final 2 minutes. Let stand at room temperature 5 to 10 minutes before digging in. Garnish with additional fresh thyme, if desired.

Notes: Healthy Tuna Noodle Casserole {Low Calorie, Step two – Cook the onions and celery with the olive oil in a large skillet until translucent. Whisk the flour and broth in with the veggies then add the mushrooms and cook a few minutes. …

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healthy tuna noodle casserole recipe healthy tuna casserole without noodles

Healthy Tuna Noodle Casserole

Healthy Tuna Noodle Casserole is loaded with veggies, chunks of wild albacore tuna, and coated with a deliciously light and creamy sauce! It’s a quick and budget-friendly meal you can prepare months ahead of time or whip up for an easy family dinner.
Provided by: Silvia Dunnirvine
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

12 oz egg noodles
3 cans 5oz each, wild tuna in water
1 cup carrots, (cubed)
1 whole white/ yellow onion, (diced)
4 cloves garlic, (minced)
2 tbsp all-purpose flour
1 1/2 cups low-sodium chicken stock
1 cup milk
1/2 cup heavy cream
2 cups frozen peas
1 cup frozen corn
1 cup mild cheddar cheedse, (shredded)
2 tbsp panko breadcrumbs OR parmesan cheese
1 tbsp olive oil
1 pinch sea salt and pepper, (to taste)
1 tbsp fresh parsley

How to cook:

Pre-heat oven to 400F degrees. Grease a 9x13 baking dish and set aside.
Cook egg noodles according to package instructions. Drain and set aside
Heat oil in large sauce pan over medium-high heat. Add onion and carrots, sauté for about 5 minutes. Then dd garlic, peas and corn, sauté for 2-3 minutes.
Stir in the flour and cook for 1 minute, tossing the veggies to coat evenly.
Whisk in chicken stock until combined, then stir in milk, heavy cream, salt, pepper and tuna. Continue to cook, stirring occasionally , for an additional 5 minutes
Add cooked egg noodles to the tuna and veggies mix, toss to combine. Stir in cheddar cheese until and stir well.
Transfer tuna and veggies to the prepared baking dish. Top with panko breadcrumbs or parmesan cheese.
Bake for 23-25 minutes or until the top of the pasta starts to turn golden and crispy.

Notes: Healthy Tuna Noodle Casserole, Preheat oven to 425 degrees F and grease a 9x13 inch baking dish with butter. Set aside. Melt butter in a large pan on medium-high and add onion, …

Healthy Tuna Noodle Casserole Recipe

Comforting Healthy Tuna Noodle Casserole made from scratch, packed with veggies and just as satisfying as the original. Dairy free!
Provided by: Alexis | Hummusapien
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

12 oz whole wheat egg noodles, fusilli, or pasta of choice
1/2 cup raw cashews (see notes for nut free option*)
3 tbsp extra virgin olive oil or butter
1 large onion, diced
2 stalks celery, finely diced
4 cloves garlic, minced
8oz sliced baby bella mushrooms
2 tbsp whole wheat flour
1/4 cup nutritional yeast** (optional)
1 1/2 cups frozen peas
2 5oz cans tuna, drained (I like Wild Planet or Safe Catch)
1 1/2 tsp fine sea salt
lots of freshly ground black pepper
1/3 cup breadcrumbs

Nutrition:

How to cook:

Boil noodles in a large pot of salted water until just al dente. Drain and set aside. While pasta boils, place cashews in a small bowl and cover with hot water.
Melt butter/oil in a large deep skillet or Dutch oven over medium heat. Add onion, celery, and a good pinch of salt and pepper. Cook until soft, about 5-7 minutes. Add mushrooms and garlic and cook for another 5 minutes. Stir in flour and cook for another minute.
Preheat oven to 350° F. Spray a 9x13 inch baking dish with cooking spray. Drain cashews and place in blender with 2 1/2 cups water (I used my Nutribullet). Blend until completely smooth and creamy.
Pour in cashew cream and nutritional yeast and whisk well. Once mixture starts to simmer, add peas, salt and pepper. Cook for 5 minutes, stirring often, until mixture has thickened. Stir in drained tuna and noodles.
Pour into baking dish. Top with breadcrumbs and a pinch of salt and pepper. Spray top with cooking spray and bake for 25 minutes. Enjoy with Frank's hot sauce! Store in the refrigerator for up to five days.

Notes: Healthy Tuna Casserole (Low-Fat) Recipe, directions. Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture). Boil the pasta in a large pot of boiling water until al dente; drain then …

Healthy Tuna Noodle Casserole

This Healthy Tuna Noodle Casserole is a lightened-up version of the classic American dish! Made with plenty of veggies, pasta, a light and cheesy sauce, and of course, tuna, this tasty casserole is a perfect family dinner.
Provided by: Erin
Total time: 40 minutes
Cook time: 35 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

Nutrition:

How to cook:

Cook the pasta over the stove until it's al dente; drain and set aside. Meanwhile, preheat the oven to 375°.
Next, melt the butter in a large, oven-safe skillet over medium heat. Add the onion and mushrooms and sauté for 5 minutes, then add the garlic and sauté for 2 minutes before adding in the peas, thyme and salt and cooking for 2 more minutes.
While everything is cooking, whisk the broth, milk and flour together in a bowl, then pour that mixture into the skillet. Bring it to a boil and boil for 1 minute, then reduce heat to medium-low and add in the cheese, stirring until the cheese is melted.
Last, stir in the tuna and cooked pasta. Remove the skillet from the heat and sprinkle the whole casserole with breadcrumbs. Place the skillet in the oven and bake for 20 minutes. Enjoy!

Notes: 1 Hummusapien.com reviews, Review groups: