Description
A healthy and comforting Tuna Noodle Casserole full of tender pasta, savory mushrooms, flaky tuna, and peas, all baked in a creamy parmesan sauce topped with a crispy breadcrumb layer. This recipe offers easy modifications for dairy-free and gluten-free diets, making it a versatile weeknight dinner option.
Ingredients
Scale
Base Ingredients
- 10 ounces dry pasta shells (or rotini, fusilli, or preferred pasta)
- 3 tablespoons butter, divided
- 1 white onion, diced
- 8 ounces baby bella mushrooms, sliced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Sauce Ingredients
- 1/4 cup all purpose flour (or whole wheat flour or gluten free flour)
- 1 3/4 cup unsweetened almond milk (or cashew milk or regular milk)
- 1/2 teaspoon garlic powder
- 1/2 cup grated parmesan cheese
Main Filling
- 2 (5 ounce) cans tuna, drained
- 1 cup frozen peas
Topping
- 1/2 cup breadcrumbs, gluten free if desired
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F. Spray a 2-quart baking dish or 9×9 inch baking pan with nonstick cooking spray or grease with olive oil or butter.
- Cook Pasta: Boil the noodles according to package directions until al dente. Drain thoroughly and set aside.
- Cook Mushrooms and Onions: Place a large pot over medium-high heat and add 1 tablespoon butter. Once melted, add sliced mushrooms, diced onions, dried thyme, salt, and pepper. Cook, stirring occasionally, until mushrooms and onions soften and cook down, about 4-6 minutes. Transfer mixture to a bowl.
- Make Sauce: In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Whisk in a small amount of flour, then gradually add almond milk alternately with flour, vigorously whisking to avoid lumps. Bring the mixture to a boil, then reduce heat and simmer for a few minutes until sauce thickens. If too thick, stir in up to 1/4 cup more milk.
- Finish Sauce: Turn off heat and stir in garlic powder, parmesan cheese, salt, and a generous amount of freshly ground black pepper.
- Combine Filling: Add cooked noodles, mushroom and onion mixture, drained tuna, and frozen peas to the sauce. Stir to combine well and season again with salt and pepper to taste. Pour mixture into the prepared baking dish.
- Add Topping and Bake: In a small bowl, mix breadcrumbs with melted butter until combined. Sprinkle this evenly over the casserole. Bake in the preheated oven for 20-30 minutes until the top is golden and crispy. Serve warm. Makes 6 servings.
Notes
- Dairy Free Option: Use vegan butter, dairy free milk (such as almond or cashew), and dairy free parmesan cheese to make this casserole dairy free.
- Gluten Free Option: Substitute gluten free pasta noodles, gluten free all purpose flour, and gluten free breadcrumbs (or use crushed gluten free tortilla chips, potato chips, or crackers) to make it gluten free.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 25mg
