Healthy Tuna Casserole

By Rena Awada | Updated On December 10, 2022

This simple and easy Healthy Tuna Casserole is so good it will be a winner at your dinner table. Packed with flavor, filling, and the perfect dish that can be enjoyed warm or cold. Ready in less than an hour, this tuna casserole will definitely get on your weekly dinner menu.

top view tuna casserole in a white dish

If you have tuna sitting in your pantry and you aren’t sure how to make a meal out of it, make this healthy tuna casserole. It will be your go-to pasta dish when you aren’t in the mood for chicken or beef but want to add some protein to your dish. This easy tuna casserole is so flavorful and filling, it can be served as a full meal without having to worry about what sides to serve with it. Make this healthy casserole recipe all year one that even the kids will love.

Why you will love this recipe

  • Filling: No need to make any sides for this tuna casserole. It can be served as your main dish, plus it will be just enough to keep you full and satisfied.
  • Delicious: This tuna casserole is quite tasty. You will have a taste of tuna plus a rich creamy garlic pasta combined with mustard to make a unique-tasting dish.
  • Great to enjoy for days: It is one of those pasta recipes that you can keep in the fridge and enjoy for days. It is just as good served cold as it is warm.
top view tuna casserole pasta dish in a white casserole dish

Ingredients you will need

Printable versions of these ingredients can be found further down below in the recipe card.

  • Pasta: any pasta of your choice will work. You may use any shape as well. Use gluten-free if needed, and try to use healthier pasts like lentil pasta if needed. Wide egg noodles will work great.
  • Kosher salt, to taste:
  • Frozen green peas: use frozen peas, as opposed to canned peas. They taste much better.
  • Frozen Corn: If you do not have frozen corn, you may use canned corn.
  • Olive Oil: Use any oil of your choice if you do not have live oil
  • Onion: we used cooking onions, but you may use white or sweet onions.
  • Garlic cloves: Use fresh garlic if possible for the best flavor.
  • Cornstarch: If you do not have cornstarch or you prefer not to use cornstarch, you may use flour but the consistency will change.
  • Vegetable broth: Vegetable broth works best, if you must you may use chicken but we do prefer vegetable broth.
  • Milk: any milk you decide to work with is fine, 2% works well. Almond or cashew milk works too, but the thickness and flavor will vary slightly.
  • Dijon Mustard: If you do not have dijon, you can use yellow mustard.
  • Lemon Pepper seasoning
  • Freshly grated sharp white cheddar cheese: Yellow cheddar works too and there are other types of cheese you can use like shredded mozzarella, havarti, or fiesta blend.
  • 3x 4 oz cans unsalted albacore or skipjack tuna in water, drained well: if you do not care for tuna, you may use chicken.
  • Panko Bread Crumbs: Other toppings can be crushed tortilla or french-fried onions.
  • Optional, to garnish: fresh thyme or parsley
ingredients to make tuna casserole

How to make this tuna casserole

  • Preheat the oven to 375F.
    Cook the pasta in salted water according to package instructions, then drain
    and transfer to an oven-safe dish together with the frozen peas and corn.
  • Heat the oil in a large saucepan over medium heat. Saute the onion for 4-5
    minutes,
    then stir in the garlic.
  • Meanwhile, in a small bowl, whisk the cornstarch with 3 tbsp broth until no
    visible lumps.
  • Pour the remaining broth over the onion and garlic. Add in the slurry, milk,
    mustard, lemon-pepper seasoning, and half of the cheese. Stir continuously
    for a couple of minutes, or until the sauce thickens.
  • Pour the sauce over the pasta and frozen vegetables and stir in the tuna.
    Sprinkle the dish with the remaining cheese and breadcrumbs.
  • Bake for 18-20 minutes, or until bubbly and tops are golden. Garnish with
    fresh thyme leaves, if desired.
top view tuna casserole in a white dish

Recipe notes and tips

  • Use canned tuna in water and not oil. If you aren’t a fan of tuna, you may use other canned seafood or chicken.
  • Don’t care for peas? Skip it if you like.
  • Use any noodle or pasta of your choice. Egg noodles would work great as well.
  • Instead of panko, add store-bought french fried onions.
  • To store, place in a sealed container and keep in the fridge for up to 4 days.
  • Freezing: store the leftovers in a sealed container and store them in the freezer for up to one month.
  • You may use a different cheese mix blend. So consider adding a combination of cheddar, mozzarella, and about 2 tablespoons of shredded parmesan.
top view tuna casserole in a white baking dish

Frequently asked questions

Why is my tuna casserole too dry?

One of the main reasons why your tuna casserole comes out too dry is that you didn’t add enough liquid and the pasta absorbed the liquid you initially added. If that happens, either add in a bit of broth or milk, toss, and pop it back in the oven for a few more minutes.

Do you eat tuna casserole hot or cold?

The great thing about tuna casserole is that it can be served either hot or cold. It will just be a personal preference. Either way, it is served, it will be a crowd-pleaser for those who love tuna.

Do you put eggs in tuna casserole?

That would be a personal preference if you would like to chop some hard-boiled eggs and add them to the tuna casserole. We didn’t add eggs and we love it without. Up to you.

How to store tuna casserole?

Place your leftover tuna casserole in a sealed container and store it in the fridge for up to 4 days. To freeze, place in a freezer-friendly container and freeze for up to 1 month.

close up tuna casserole in a dish

More casserole dishes that you may like

top view of tuna and pasta casserole in a white baking dish

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top view of tuna casserole in a white dish

Healthy Tuna Casserole

Simple and easy tuna casserole recipe that's made with gluten-free pasta, frozen peas, corn, tuna, and a handful of other pantry staple ingredients.
4 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Low Fat
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 505kcal
Author: Rena

Ingredients

  • 12 oz pasta GF if needed
  • Kosher salt to taste
  • 1 cup frozen green peas
  • 1 cup frozen corn
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3-4 garlic cloves minced
  • 2 tbsp cornstarch
  • 2 cups vegetable broth
  • 2 cups milk of choice
  • 1 tbsp Dijon mustard
  • 1 tsp lemon-pepper seasoning
  • 1 cup freshly grated sharp white cheddar cheese divided, use lite or fat-free
  • 12 oz unsalted albacore or skipjack tuna in water 3 (x 4 oz) cans, drained well
  • 1/3 cup panko breadcrumbs
  • Optional to garnish: fresh thyme

Instructions

  • Preheat the oven to 375F.
  • Cook the pasta in salted water according to package instructions, then drain and transfer to an oven-safe dish together with the frozen peas and corn.
  • Heat the oil in a large saucepan over medium heat. Saute the onion for 4-5 minutes, then stir in the garlic.
  • Meanwhile, in a small bowl, whisk the cornstarch with 3 tbsp broth until no visible lumps.
  • Pour the remaining broth over the onion and garlic. Add in the slurry, milk, mustard, lemon-pepper seasoning, and half of the cheese. Stir continuously for a couple of minutes, or until the sauce thickens.
  • Pour the sauce over the pasta and frozen vegetables and stir in the tuna.
  • Sprinkle the dish with the remaining cheese and breadcrumbs.
  • Bake for 18-20 minutes, or until bubbly and tops are golden. Garnish with fresh thyme leaves, if desired.

Notes

  • Use canned tuna in water and not oil. If you aren’t a fan of tuna, you may use other canned seafood or chicken.
  • Don’t care for peas? Skip it if you like.
  • Use any noodle or pasta of your choice. Egg noodles would work great as well.
  • Instead of panko, add store bought french fried onions.
  • To store, place in a sealed container and keep in the fridge for up to 4 days.
  • Freezing: store the leftovers in a sealed container and store in the freezer for up to one month.
  • You may use a different cheese mix blend. So consider adding a combination of cheddar, mozzarella, and about 2 tablespoon of shredded parmesan.

Nutrition

Calories: 505kcal | Carbohydrates: 59g | Protein: 31g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 737mg | Potassium: 461mg | Fiber: 8g | Sugar: 9g | Vitamin A: 711IU | Vitamin C: 13mg | Calcium: 264mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

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