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Easy Tuna Noodle Casserole

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All About This Easy Tuna Noodle Casserole

This Easy Tuna Noodle Casserole is tastes exactly like what your mom probably made you when you were a kid… it’s just lightened up a bit! It’s still creamy and cheesy, and it’s the ultimate comfort food. Even better? There are no canned “cream of xyz” soups to be found in this recipe!

 

Easy Tuna Noodle Casserole 18

 

No “Cream Of XYZ” Soup Required For This Easy Tuna Noodle Casserole!

Yes, you read that right! I know that typical tuna casserole recipes call for some sort of “cream of xyz” soup, but this recipe does not! It’s really easy to make a cream sauce with flour, almond milk, and vegetable broth, so that’s what we’re going to do here. Not only is it better for you, but the “cream of xyz” soups are typically loaded with sodium. This way, you can control exactly how much salt you want to have in your dish!

 

What You’ll Need

Equipment

  • Large stock pot
  • Knife
  • Cutting board
  • Medium frying pan
  • Spoon
  • Whisk
  • Collander
  • Large bowl
  • 9 x 13 baking dish

 

Ingredients

  • Egg noodles (I use the Ronzoni Smart Taste Extra Wide Egg Noodles)
    • TIP: If you are following the WW Purple Plan, you can find whole wheat egg noodles to drastically lower the points for this dish!
  • Avocado oil spray (or any cooking spray of your choice)
  • Onion
  • Frozen peas
  • Salt
  • Pepper
  • Garlic powder
  • All-purpose flour
  • Unsweetened almond milk
  • Vegetable broth
  • Canned white albacore tuna, in water (I use Wild Planet brand)
  • Fat free shredded cheese
  • Panko bread crumbs
  • Fresh parsley, optional

 

How To Make This Easy Tuna Noodle Casserole

Cooking The Pasta

First, preheat your oven to 350 degrees. Then, you’ll want to bring a pot of salted water to a boil. Always make sure you are cooking your pasta in salted water. It adds so much extra flavor! You want your pasta water to taste like ocean water… that’s how you know it’s perfect. Once you have your water boiling, throw in your pasta and cook according to the package instructions for al dente. Since you will be putting this dish in the oven at the end, you want to be careful to make sure you don’t overcook your pasta. Once the pasta is cooked, drain and rinse with cold water, and then set it aside.

 

 

Making The Filling

While the pasta is cooking, saute the onion in avocado oil spray in a pan over medium heat for 4-5 minutes until it becomes soft and translucent. Add the peas and continue to cook for another 1-2 minutes until they thaw.

 

 

Making The Cream Sauce

Add the flour and stir for about 2 minutes until it starts to smell like it is getting toasted. That’s how you know you’re ready to go to the next step! Next, whisk in the almond milk and vegetable broth and continue to whisk for about 5 minutes until the mixture starts to thicken.

 

 

Assembling And Baking The Easy Tuna Noodle Casserole

In a large bowl, stir the pasta, tuna, onion/pea/cream sauce mixture, and cheese until combined. Transfer to a 9 x 13 baking dish. Top with panko bread crumbs and bake for about 15-20 minutes until the cheese has melted and the topping has started to brown. Allow the casserole to cool for 5 minutes before serving. This allows it to set so you can serve it easily! Garnish with fresh parsley, if desired.

 

 

Serving Suggestions For This Easy Tuna Noodle Casserole

If I’m being honest, I usually serve this Easy Tuna Noodle Casserole as a “one and done” type of meal. I figure the peas and onions count as a vegetable, so I don’t typically worry about making a side dish to go along with it. If I was making a side dish, however, I would likely pair this with some simple steamed green beans or broccoli, or even a side salad.

 

Prepping, Storing, And Freezing Instructions

Happily, this Easy Tuna Noodle Casserole can be assembled ahead of time. I recommend storing it covered in the refrigerator until you are ready to bake it. Before baking, I would remove it from the refrigerator and allow it to sit for about 20-30 minutes before baking to take some of the chill off.

To store any leftovers, they can be kept covered in the refrigerator for up to one week. Reheat in the microwave or in the oven.

To freeze this dish, freeze in a covered container. When it comes time to thaw and reheat, I recommend thawing in the refrigerator overnight, or up to 24 hours. Then, place in a cold oven and allow it to come up to 350 degrees. By the time the oven reaches 350 degrees, the casserole should be heated through without drying it out.

 

 

Nutritional Information

This Easy Tuna Noodle Casserole makes eight servings. Each serving comes out to 250 calories, 7 WW Green SmartPoints®, 6 WW Blue SmartPoints®, and 2 WW Purple SmartPoints®.

 

More Pasta Dishes

Are you looking for more pasta dishes? Be sure to check out my Healthy Mediterranean Pasta, Spinach, Tomato, And Onion Stuffed Shells and Roasted Vegetable Lasagna!

If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.

Easy Tuna Noodle Casserole

Easy Tuna Noodle Casserole

This Easy Tuna Noodle Casserole is tastes exactly like what your mom probably made you when you were a kid... it's just lightened up a bit! It's still creamy and cheesy, and it's the ultimate comfort food. Even better? There are no canned "cream of xyz" soups to be found in this recipe!
5 from 16 votes
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Servings: 8 servings

Equipment

  • Large stock pot
  • Knife
  • Cutting board
  • Medium frying pan
  • Spoon
  • Whisk
  • Collander
  • Large bowl
  • 9 x 13 baking dish

Ingredients

  • 12 ounces egg noodles
  • avocado oil spray or any cooking spray of your choice
  • 1 onion diced
  • 1 bag (12 ounces) frozen peas
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 1 cup unsweetened almond milk
  • 1 cup vegetable broth
  • 2 cans (5 ounces each) white albacore tuna, in water
  • 1 cup fat free shredded cheese
  • 1/2 cup panko bread crumbs
  • 1/8 cup chopped fresh parsley optional

Instructions

  • Preheat your oven to 350 degrees.
  • Bring a pot of salted water to a boil.
  • Cook the pasta according to the package instructions for al dente.
  • Once the pasta is cooked, drain and rinse with cold water, and then set it aside.
  • While the pasta is cooking, saute the onion in avocado oil spray in a pan over medium heat for 4-5 minutes until it becomes soft and translucent.
  • Add the peas and continue to cook for another 1-2 minutes until they thaw.
  • Add the flour and stir for about 2 minutes until it starts to smell like it is getting toasted.
  • Whisk in the almond milk and vegetable broth and continue to whisk for about 5 minutes until the mixture starts to thicken.
  • In a large bowl, stir the pasta, tuna, onion/pea/cream sauce mixture, and cheese until combined.
  • Transfer to a 9 x 13 baking dish.
  • Top with panko bread crumbs and bake for about 15-20 minutes until the cheese has melted and the topping has started to brown.
  • Allow the casserole to cool for 5 minutes before serving.
  • Garnish with fresh parsley, if desired.

Notes

This Easy Tuna Noodle Casserole makes eight servings. Each serving comes out to 250 calories, 7 WW Green SmartPoints®, 6 WW Blue SmartPoints®, and 2 WW Purple SmartPoints®.
Recipe URL: https://cookingwithfudge.com/easy-tuna-noodle-casserole/

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 42g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 939mg | Potassium: 234mg | Fiber: 2g | Sugar: 5g | Vitamin A: 604IU | Vitamin C: 2mg | Calcium: 270mg | Iron: 1mg
Tried this recipe?Mention @CookingWithFudge or tag #CookingWithFudge!

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