Lightened-Up Tuna Casserole Recipe | Gimme Some Oven (2024)

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This lightened-up tuna casserole recipe is tossed with a creamy garlic-herb sauce, lots of veggies, tender egg noodles and a crispy Panko topping.

Lightened-Up Tuna Casserole Recipe | Gimme Some Oven (1)

Raise your hand if you grew up eating tuna casserole! ♡

This was one of our family’s favorite weeknight dinners growing up, and still continues to be one of those recipes I love turning to this time of year when we’re craving some warm and cozy casserole comfort food. (Forever and always a Midwesterner at heart, right?)

Three decades ago, we always used to make tuna noodle casserole from a box or with the help of some canned cream of mushroom soup. But it’s actually incredibly simple to make homemade tuna casserole completely from scratch, which gives us the chance to also toss in lots of fresh veggies and lighten up the creamy sauce a bit. If needed, you can also easily adapt this recipe to be gluten-free too.

I will say that prefer to just serve this pasta “casserole” straight out of the pan nowadays, topped with a generous sprinkling of toasted Panko breadcrumbs, rather than baked the traditional extra 20 minutes in the oven. (Why overcook the pasta when it can be served perfectly al dente with with a melty cheddar cream sauce?) And while I made this batch with the traditional mushrooms, carrots and peas, this recipe would welcome just about any leftover veggies that you happen to have sitting in your crisper drawer.

Let’s make some modern tuna casserole!

Lightened-Up Tuna Casserole Recipe | Gimme Some Oven (2)

Tuna Casserole Ingredients

Here are a few brief notes about the tuna casserole ingredients you will need to make this recipe:

  • Tuna:I recommend a good-quality brand of oil-packed canned tuna for this casserole. (Water-packed canned tuna will also do, but it will be less flavorful.) If possible, please consider looking for a more sustainable brand of tuna too!
  • Egg noodles:I always grew up eating tuna casserole made with curly wide egg noodles, which taste delicious here. But you’re welcome to sub in any other kind of semolina, whole wheat, legume or gluten-free pasta that you prefer.
  • Veggies: We’ll use a traditional mix of carrots, onions, baby bella mushrooms, frozen peas and garlic, sautéed in butter (or you can use olive oil if you prefer).
  • Cheddar cheese: I love making this casserole with a good sharp white cheddar cheese, but see suggestions below if you would like to swap in a different kind of cheese.
  • Flour:We’ll use basic all-purpose flour to slightly thicken the cream sauce.
  • Broth + milk:I like using a 50/50 mix of broth (either chicken or vegetable broth) and plain milk (dairy or plant-based) as the base for the cream sauce.
  • Seasoning:All you need is Italian seasoning, fine sea salt and freshly-ground black pepper to season this retro casserole. That said, feel free to swap in some fresh Italian herbs for dried if you happen to have them on hand.
  • Panko:Crispy panko breadcrumbs will serve as a simple topping for this casserole, which you can toast until golden either on the stovetop in a sauté pan or in the oven on a sheet pan.
  • Optional garnishes: Finally, I recommend a generous sprinkling of chopped fresh parsley or thyme. And I also definitely recommend serving up each portion with a large lemon wedge for squeezing.

Lightened-Up Tuna Casserole Recipe | Gimme Some Oven (3)

How To Make Tuna Casserole

Full step-by-step instructions for how to make tuna casserole are included in the recipe below, but here are a few tips to help make this recipe a success!

  • Grate the cheese by hand.As always, I recommend purchasing a block of cheese and grating it by hand (I use this box grater) in order for it to melt smoothly into the sauce. Store-bought pre-grated cheese can work in a pinch too, but the coating on it will likely prevent it from melting perfectly smoothly.
  • Watch the Panko closely while toasting.Whether you choose to toast the Panko on the stovetop or in the oven, it can go from golden to burnt in a matter of minutes. So keep a close eye on the Panko, and be sure to give it a good shake/toss once the first layer begins to turn golden so that all of the Panko can toast more or less evenly.
  • Don’t overcook the noodles.Be sure to transfer the noodles into the sauce when they are just *barely* al dente, since they will continue to cook slightly more while being tossed with the hot cream sauce.

Lightened-Up Tuna Casserole Recipe | Gimme Some Oven (4)

Recipe Variations

Here are a few additional ways that you’re welcome to customize this easy tuna casserole recipe if you would like:

  • Add extra veggies: Add (or swap) any other veggies into the sauté that you think would go well with this casserole, such as asparagus, bell peppers, broccoli, cauliflower, celery, green beans, kale, spinach, zucchini, etc.
  • Use a different cheese:Use your choice of shredded cheese in place of the cheddar, such as Gruyere, Gouda, Monterrey Jack, mozzarella, etc. Or reduce the amount and instead use a crumbled cheese, such as feta, goat cheese, Parmesan, etc.
  • Use different seasonings:There are a number of different directions that you could go with the dried or fresh herbs and seasonings used to season this casserole. I often love using fresh instead of dried Italian herbs if I happen to have them on hand, such as fresh basil, rosemary or thyme. Or I’ve also made this casserole using various Cajun seasonings, which was delicious. Or you could really amp up the lemon and black pepper to go for a lemon pepper vibe. Lots of fun options!
  • Make it gluten-free:Use your favorite variety of gluten-free noodles in place of the egg noodles. Then I would recommend using a tablespoon or two of cornstarch slurry (equal parts cold water whisked with cornstarch) to thicken the sauce in place of the all-purpose flour.

Lightened-Up Tuna Casserole Recipe | Gimme Some Oven (5)

More Favorite Casserole Recipes

Looking for more classic casserole recipes to try? Here are a few of my tried-and-true favorites:

  • Healthier Broccoli Chicken Casserole
  • Chicken Enchilada Casserole
  • Green Bean Casserole
  • Easy Breakfast Casserole

Lightened-Up Tuna Casserole Recipe | Gimme Some Oven (6)

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Lightened-Up Tuna Casserole Recipe | Gimme Some Oven (7)

Lightened-Up Tuna Casserole

5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 19 reviews

  • Author: Ali
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 3 to 4 servings 1x
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Description

This lightened-up tuna casserole recipe is tossed with a creamy garlic-herb sauce, lots of veggies, tender egg noodles and a crispy Panko topping.

Ingredients

Scale

  • 1/4 cup toasted Panko breadcrumbs
  • 2 tablespoons butter
  • 8 ounces baby bella mushrooms, sliced
  • 2 medium carrots, diced
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken or vegetable stock
  • 1 1/2 cups plain milk
  • 2 teaspoons Italian seasoning, homemade or store-bought
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 cup frozen peas
  • 8 ounces wide egg noodles
  • 3 (5-ounce) cans tuna, drained
  • 1 cup (4 ounces) grated sharp white cheddar cheese
  • optional garnishes: chopped fresh parsley or fresh thyme, lemon slices

Instructions

  1. Heat water for noodles. Bring a large stockpot of salted water to a boil.
  2. Toast the breadcrumbs.* Heat the breadcrumbs in a large sauté pan over medium-high heat. Once the bottom layer of the breadcrumbs begin to turn golden, give the pan a good stir (or a good shake) to toss. Continue cooking for 1-2 more minutes, tossing regularly, until the breadcrumbs are more or less evenly golden. Transfer the breadcrumbs to a clean bowl and set aside. Wipe down the pan with a clean cloth and return it to the heat.
  3. Sauté veggies. Add butter and cook until melted. Add mushrooms, carrots, onions and sauté for 6-8 minutes, stirring occasionally, until the onion is softened and the mushrooms are browned. Add garlic and sauté for 1 minute, stirring frequently. Add flour and sauté for 1 minute, stirring frequently so that it is well combined.
  4. Make the sauce. Add the stock and stir to combine. Add the milk, Italian seasoning, salt, pepper, peas and stir to combine. Continue cooking until the sauce nearly reaches a simmer, then reduce heat to low. Meanwhile…
  5. Cook the noodles. Around the same time that you add the stock to the sauce, add the noodles to the boiling water and cook until just barely al dente. Use a spider strainer to drain and transfer the noodles directly to the mushroom sauce. (Or if your sauté pan is not large enough to hold everything, you can drain the noodles completely and then combine the noodles and sauce in the stockpot that you used to cook the noodles.)
  6. Mix the casserole. Add the veggie sauce mixture to the noodles, along with the tuna and cheddar cheese. Toss gently until combined and the cheese has melted.
  7. Serve. Serve the pasta warm, sprinkled with toasted breadcrumbs, a pinch of herbs, and garnished with a lemon wedge for squeezing. Enjoy!

Notes

Toasting the breadcrumbs:If you would like to save time, you can toast the breadcrumbs in a separate sauté pan while the veggies sauté. Or if you prefer, you can toast the breadcrumbs on a baking sheet in the oven at 350°F until golden.

Recipe edit:This recipe was updated in 2022. It originally called for baking the casserole (pasta topped with untoasted breadcrumbs) at 400°F for 18-20 minutes, which you are still welcome to do. But I never liked how that method tends to overcook the pasta, so I prefer to skip the baking and just serve the freshly-cooked pasta topped with toasted breadcrumbs.

posted on November 28, 2022 by Ali

American-Inspired, Main Dishes

82 Comments »

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82 comments on “Lightened-Up Tuna Casserole”

« Previous12

  1. Tricia Cornies October 13, 2021 @ 9:52 am Reply

    Looking forward to making this recipe. Any idea how many calories are in one serving??

    • bryana January 3, 2023 @ 8:01 pm

      you can actually calculate the calories per serving if you create the recipe on the MyFitnessPal or Lose It! apps. you just scan the barcode of all the ingredients you use or search them up; i do this all the time and its really easy! it helps me too since sometimes i swap things out as i cook :)

  2. Grace March 1, 2022 @ 9:58 pm Reply

    Hi, this sounds great! Do you think you could make this ahead, refrigerate it and then cook in the oven when it’s time to serve? Thank you so much!

  3. Tricia July 11, 2022 @ 8:06 pm Reply

    Really good! I’m gluten and dairy free so I used GF pasta and left off the cheese. Also used GF AP flour. Came out great!

  4. Sara November 29, 2022 @ 8:35 am Reply

    This sounds like a delicious update to a childhood classic. I was wondering if you thought canned salmon might work in place of tuna? Thanks!

  5. sherry December 6, 2022 @ 10:17 am Reply

    This came out good. I added a cup of cheese on top and baked for 20 minutes to firm it up.

« Previous12

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Lightened-Up Tuna Casserole Recipe | Gimme Some Oven (2024)

FAQs

Why is my tuna casserole so dry? ›

Your tuna casserole can also become dry due to overbaking. Even if it turns out perfect when you first cook it, it may still dry out when you reheat it. Luckily, these mistakes are quite easy to fix. For example, adding fewer noodles or just a little bit more sauce can help restore moisture and enhance the flavor.

How to thicken tuna casserole? ›

Condensed cream of mushroom soup will create a thick sauce for tuna casserole, but only if you don't dilute the soup. If the tuna casserole looks a little thin after baking, mix in an extra 1/4 cup Parmesan cheese. Let the casserole bake, uncovered, for a little longer and it should thicken right up.

What temperature to reheat tuna casserole? ›

Temperature: Reheat at a moderate temperature, ideally at 350°F (175°C), to ensure even warming. Moisture Retention: Adding a splash of milk or broth can prevent the casserole from drying out. Covering the dish with aluminum foil also locks in moisture.

Can I freeze tuna casserole? ›

Lastly, you can freeze cooked tuna casserole if you cannot eat it within 3-4 days. Whether it's fresh out of the oven or leftovers, you can freeze it in an airtight container for up to 3 months. If straight from the oven, allow it to cool completely before sealing it so it doesn't continue to cook.

How do you fix a casserole that is too dry? ›

How do you moisten a dry casserole? Add a little water or milk to the top of the it before reheating. Allow the liquid to seep in between the casserole and the baking dish, without overflowing. Cover the top with aluminum foil.

What can I add to tuna to make it less dry? ›

Add a little moisture to the mix

But if you're averse to the white and creamy condiment or don't have it in your fridge, here are some other great options that add moisture and make tuna palatable: Oil. Olive, truffle, and even toasted sesame (which I use in my recipe below) are just a few drool-worthy examples.

What to do when your casserole is too runny? ›

Thicken a meat casserole the most popular way with flour.

Add some flour to your pan after you've browned the meat and before adding any liquid. This way, the flour will soak up the juices and fat in the pan. Add about one teaspoon of flour at a time until you get the right thickness.

What method should be used to cool tuna casserole? ›

Final answer: To safely cool a large batch of tuna casserole, divide it into smaller portions, put them in shallow containers, and refrigerate. Ensure the casserole's temperature drops to 70 degrees Fahrenheit within two hours and to 41 degrees or lower within six hours.

Why is my seafood casserole watery? ›

Your vegetables could be to blame

According to Allrecipes, the vegetables you selected are the most common culprit for your watery casserole, due to the high percentage of moisture that some of them contain in their raw form which seeps out as they cook down in your dish.

Is it better to cook casserole the day before or? ›

Make-ahead meals (especially baked casseroles) are terrific because you can completely assemble them in advance and bake them just before serving. They're the ultimate comfort food as they come bubbling hot and delicious straight from the oven to the table to the delight of family and friends.

How long to warm a casserole in the oven? ›

Cover the baking tray with aluminum foil and place in a 350ºF oven. The time required for reheating depends on how cold the dish was to start with and the density of the contents. Generally casseroles take about 20-30 minutes to reheat, but use the tips below for checking when it's properly heated throughout.

How long is tuna casserole good in the refrigerator? ›

Store your leftover tuna casserole in a shallow, airtight container in the fridge for up to four days. Reheat in the oven or in the microwave.

Can you freeze a casserole in an aluminum foil pan? ›

Foil pans work well for freezing foods you'll re-heat in the oven. You can bake food in foil pans and then freeze it in the baking pan. Cover pan tightly with freezer-quality foil, paper, plastic wrap or a plastic bag. Plastic freezer/microwave safe containers are a good choice for foods you'll reheat in the microwave.

How do you defrost tuna casserole? ›

It's not advisable to attempt to thaw your casserole in the oven or in the microwave. Instead, you should place your frozen casserole in the refrigerator and let it thaw overnight.

Can I cook a frozen casserole without thawing? ›

Yes. It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in the case of a soup or stew) or in the oven or microwave (for example, casseroles and combination meals). Reheating will take longer than if the food is thawed first, but it is safe to do when time is short.

How to keep casserole from drying out? ›

To reheat casseroles in the oven, from single portions to entire casseroles, it's best to let the leftovers come to room temperature first. This will prevent baked or unbaked casseroles from becoming dried out while they reheat. Cover with foil and reheat in a 350ºF oven until hot throughout.

How do you cook tuna so it's not dry? ›

Tuna dries out quite quickly and turns crumbly, so it should be cooked very briefly over a high heat in a frying pan, on a griddle or over a barbecue; or cooked under oil (confit), sous vide or simmered in a sauce.

How do you keep tuna moist? ›

With a skillet or grill

BBC Good Food notes that tuna can dry out quickly and easily crumble, so a quick cooking time allows it to retain more moisture. The caramelized outer sear will also lock in much of the moisture per Better Homes and Gardens.

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