Healthy Tuna Casserole

4.82 from 11 votes

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.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Diet: Low Fat

Skill Level: Beginner

Servings:

Author: Rena

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

Preheat the oven to 375F.
Cook the 12 ounces pasta in salted water (add a bit of Kosher salt to the water) according to package instructions, then drain and transfer to an oven-safe dish together with the 1 cup frozen corn and 1 cup frozen green peas.
Heat the 2 tablespoons olive oil in a large saucepan over medium heat. Saute the 1 medium onion for 4-5 minutes, then stir in the 3-4 garlic cloves.
Meanwhile, in a small bowl, whisk the 2 tablespoons cornstarch with 3 tbsp broth (from the 2 cups vegetable broth) until no visible lumps.
Pour the remaining broth over the onion and garlic. Add in the slurry, 2 cups milk of choice, 1 tablespoon Dijon mustard, 1 teaspoon lemon-pepper seasoning, and half of the 1 cup freshly grated sharp white cheddar 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 12 ounces unsalted albacore or skipjack tuna in water.
Sprinkle the dish with the remaining cheese and 1/3 cup panko breadcrumbs.
Bake for 18-20 minutes, or until bubbly and tops are golden. Garnish with Fresh thyme leaves, if desired.

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 tablespoons of shredded parmesan.