Are you ready to revisit a classic, cozy comfort food from your childhood, but in a completely upgraded, from-scratch, and unbelievably delicious version? This incredible Healthy Tuna Noodle Casserole is the recipe you’ve been waiting for! Forget the canned soup—we’re talking a rich, velvety, homemade cream sauce, packed with tender vegetables, flaky tuna, and soft egg noodles, all baked under a crispy, cheesy breadcrumb topping.
This isn’t just another casserole recipe; it’s your definitive guide to a modern, wholesome, and stunningly flavorful take on a nostalgic masterpiece. We’ll show you the simple but crucial secrets to a flawless, from-scratch cream sauce that comes together in minutes. This is the ultimate, soul-hugging, one-dish dinner that the whole family will love.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Upgraded Comfort Food Classic
What makes this Tuna Noodle Casserole truly “the best” is its incredible, from-scratch flavor and its wonderfully creamy and comforting texture, all achieved with wholesome ingredients. This recipe is a masterpiece of classic American cooking. The heart and soul of the dish is the luscious, from-scratch creamy vegetable sauce. A savory base of sautéed mushrooms, onions, carrots, and celery is transformed into a rich and velvety gravy with a simple, classic roux. This beautiful sauce is then loaded with tender, flaky canned tuna, sweet peas, and soft egg noodles, and then topped with a crispy, salty, and cheesy Parmesan-breadcrumb crust.
| Metric | Time / Level |
| Total Time | 1 hour |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for This Comfort Food Classic
This iconic dish uses a handful of high-quality pantry staples and fresh ingredients to create its signature rich and savory flavor.
- The From-Scratch Creamy Sauce:
- The Roux: A classic, savory gravy is built on a “roux,” which is a cooked paste of fat and flour. This is the simple, foolproof secret that will thicken your broth and milk into a rich and creamy sauce with no canned soup in sight!
- The Vegetables: A classic, hearty, and flavorful foundation of onion, carrots, celery, and mushrooms gives the sauce an incredible, slow-simmered depth.
- The Flavor Boosters: A teaspoon of tangy Dijon mustard is a fantastic secret weapon in any cream sauce. It adds a wonderful, bright, acidic kick that cuts through the richness and elevates all the other savory flavors.
- The “Healthy” Elements:
- Canned Tuna: A fantastic and convenient, lean protein. For the best flavor and a healthier choice, it is highly recommended to use a high-quality canned tuna that is packed in water, not oil.
- Whole Wheat Noodles & Breadcrumbs: This recipe cleverly uses whole wheat pasta and breadcrumbs for an extra, healthy boost of fiber.
- The Crispy Topping: A classic and irresistible combination of salty, nutty Parmesan cheese and crunchy whole wheat breadcrumbs.
Step-by-Step to the Best Tuna Noodle Casserole
This delicious, one-dish meal is a joy to prepare.
Part 1: Cook the Pasta and Build the Sauce
Step 1: First, preheat your oven to 375°F (190°C).
Step 2: Bring a large pot of heavily salted water to a boil. Cook your 12 ounces of egg noodles according to the package instructions until they are perfectly al dente.
Pro Tip: It is a great idea to cook your pasta for 1 minute less than the package directs. The pasta will continue to cook in the hot sauce in the oven, and this will prevent your final casserole from being soft and mushy. Drain the pasta and set it aside.
Step 3: While the pasta is cooking, in a large pot or Dutch oven, add the 2 tablespoons of olive oil and your 1 diced medium onion. Sauté for 5 to 7 minutes. Add in your 1 cup of chopped carrots, your 3/4 cup of chopped celery, the 1 tablespoon of minced garlic, and the 8 ounces of chopped mushrooms. Continue to sauté for another 5 to 7 minutes, until the vegetables have softened.
Step 4: Whisk in the 3 tablespoons of all-purpose flour. This will create your roux.
Step 5: Gradually pour in the 2 cups of chicken broth and the 1 cup of milk, whisking constantly to prevent any lumps. Add in the 1 teaspoon of salt, the 1/2 teaspoon of pepper, the 1 teaspoon of dried thyme, the 1 1/2 cups of peas, and the 2 teaspoons of Dijon mustard. Stir everything together.
Step 6: Stir in the 1 cup of shredded cheddar cheese until it has completely melted into the sauce.
Part 2: Assemble and Bake to Bubbly, Crispy Perfection
Step 1: Fold your cooked egg noodles and your 2 cans of drained tuna into the creamy vegetable sauce. Stir everything together to combine.
Step 2: Transfer the entire mixture to a 9×13-inch or a similar-sized baking dish.
Step 3: In a small bowl, whisk together the 1/4 cup of grated Parmesan cheese and the 1/4 cup of whole wheat breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
Step 4: Cover the baking dish with aluminum foil and bake for 25 minutes.
Step 5: After 25 minutes, carefully remove the foil. Return the dish to the oven and continue to bake, uncovered, for another 5 to 10 minutes. You will know it is perfectly done when the sauce is hot and bubbling and the breadcrumb topping is a beautiful golden brown and crispy.
Let the casserole rest for a few minutes before you serve it.
Tuna Noodle Casserole (From Scratch!)
A healthy, from-scratch recipe for a classic Tuna Noodle Casserole. This comforting one-pot (mostly) meal features a creamy sauce made with a simple roux, milk, and broth, avoiding canned soups. The sauce is packed with sautéed vegetables like onions, carrots, and mushrooms. Cooked egg noodles, flaked tuna, and peas are then folded into the creamy sauce along with cheddar cheese. The casserole is transferred to a baking dish, topped with a crunchy mixture of Parmesan cheese and whole wheat breadcrumbs, and baked until hot and bubbly.
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion, diced
- 1 Tablespoon minced garlic
- 2 medium carrots, diced
- 8 ounces sliced mushrooms
- 3 Tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup milk of choice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 1 1/2 cups peas (frozen or canned)
- 2 teaspoons Dijon mustard
- 1 cup shredded cheddar cheese
- 12 ounces egg noodles, cooked
- 2 (5-ounce) cans tuna, drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup whole wheat breadcrumbs
- Optional additions: 1 cup steamed broccoli, 2 cups chopped kale
Instructions
- Preheat the oven to 375°F. Cook the egg noodles according to package directions until al dente.
- While the noodles cook, heat the olive oil in a large pot or Dutch oven. Add the diced onion and sauté for 5-7 minutes.
- Add the diced carrots, minced garlic, and sliced mushrooms. Sauté for an additional 5-7 minutes until tender.
- Whisk in the flour until blended, then gradually whisk in the broth and milk until smooth.
- Bring the sauce to a boil, stirring constantly. Cook and stir for 2-3 minutes until it has thickened.
- Remove the pot from the heat. Stir in the salt, pepper, thyme, peas, Dijon mustard, and the shredded cheddar cheese until the cheese is melted.
- Gently fold in the cooked and drained noodles and the drained tuna.
- Transfer the mixture to a greased 9×13-inch baking dish.
- In a small bowl, mix together the Parmesan cheese and the breadcrumbs. Sprinkle this mixture over the top of the casserole.
- Cover with foil and bake for 25 minutes. Uncover and bake for an additional 5-10 minutes, until the topping is golden brown and the casserole is bubbly.
- Let it rest for a few minutes before serving.
Notes
- This ‘healthy’ version of the classic casserole is made completely from scratch, avoiding canned condensed soups.
- The two-stage baking process—covered first, then uncovered—ensures the casserole heats through evenly while allowing the breadcrumb topping to get nicely browned and crispy.
- You can easily add more vegetables like steamed broccoli or chopped kale to the filling for extra nutrients.
Storage and Make-Ahead Tips
This Tuna Noodle Casserole is the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can fully assemble the entire, unbaked casserole up to 2 days in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 15-20 minutes to the total baking time.
- Storage: Store any leftover baked casserole, well-covered, in the refrigerator for up to 5 days.
- Freezing: This casserole freezes beautifully! You can freeze it either before or after baking. Let it cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a creamy casserole sauce that is made from scratch and not from a can?
The secret is a classic, simple roux. By whisking a little bit of flour into your melted fat (in this case, the olive oil and butter) and letting it cook for a minute, you are creating a perfect, stable thickener. When you slowly whisk in your milk and your broth, this roux will transform your liquids into a beautifully smooth, rich, and velvety cream sauce.
Q2: Can I make this casserole ahead of time and freeze it?
Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first hour and then uncover it, and add about 45-60 extra minutes to the total baking time.
Q3: How do I prevent my pasta from getting too mushy in a baked casserole?
The most important trick is to undercook your pasta slightly during the initial boiling step. By cooking it for about 1 to 2 minutes less than the package directs, you are ensuring that it is still perfectly al dente. The pasta will then continue to cook and to absorb the sauce in the hot oven, resulting in a perfect, tender texture, not a soft and mushy one.
Q4: Can I make this recipe dairy-free?
Yes! To make this recipe dairy-free, simply substitute the butter with your favorite vegan butter substitute or more olive oil, use an equal amount of an unsweetened, full-fat plant-based milk (like an oat or a cashew milk), and use your favorite brands of high-quality, dairy-free, shredded cheddar and Parmesan cheese substitutes.
Q5: What is the best kind of tuna to use for a casserole?
For the best flavor and texture, a high-quality, solid white albacore or a chunk light tuna that is packed in water is the perfect choice. It has a wonderfully firm texture that will hold up beautifully in the creamy sauce without becoming mushy, and it has a clean, fresh flavor.