Easy Tuna Noodle Casserole
If you're craving comfort food but trying to stick to clean eating, this healthier Tuna Noodle Casserole proves you can have both. It’s creamy, satisfying, and full of familiar flavors — but made with real, recognizable ingredients that support a wholesome lifestyle.
The secret? Knowing how to read food labels so you can choose packaged staples that align with your goals. This recipe takes advantage of time-saving pantry items like dried pasta, canned tuna, and frozen peas — but skips the processed shortcuts like canned soup. Instead, a light, homemade sauce made from chicken stock and milk keeps things nourishing without sacrificing flavor.
Fresh veggies like mushrooms, carrots, celery, and onions add texture, color, and extra nutrition. And since the noodles cook right in the casserole, there’s no boiling required — making this dish as convenient as it is comforting.
Whether you’re feeding your family or batch-cooking for the week, this easy tuna casserole is a perfect example of how clean eating and convenience can absolutely go hand in hand.
Easy Tuna Noodle Casserole
Ingredients
- 1 tbsp butter or olive oil
- 1/4 cup small diced onion
- 1/4 cup small diced celery
- 1/4 cup small diced carrot
- 4 oz fresh mushrooms, sliced (or 4 oz. can, drained)
- 1 clove garlic, minced
- 1 1/2 cups chicken stock (low sodium)
- 1 1/2 cups milk (whole or 2% recommended)
- 4 tsp all-purpose flour
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 6 oz (about 4 cups) uncooked egg noodles
- 2 cans (5 oz) tuna in water, drained
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 3/4 cup shredded cheddar cheese
- 1/4 cup breadcrumbs or crushed crackers (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease an 8x8-inch baking dish.
- In a skillet, melt butter or heat oil over medium heat. Add onion, celery, and carrot and sauté 2–3 minutes until starting to soften.
- Add fresh mushrooms (if using) and garlic, cook until mushrooms are golden and vegetables are tender, about 5 minutes.
- In a large bowl, whisk together chicken stock, milk, flour, salt, pepper, and dried thyme until flour is dissolved.
- Add uncooked noodles, drained tuna, sautéed vegetables, frozen peas, canned, drained mushrooms (if using) and chopped fresh parsley to the milk mixture in the bowl. Stir gently to combine.
- Pour the casserole mixture into the prepared baking dish, smooth into an even layer, and cover tightly with foil. Bake for 20 minutes.
- Remove the foil and gently stir the casserole making sure the noodles are submerged. Recover with the foil and bake another 20 minutes.
- Sprinkle cheese and breadcrumbs/crackers on top.
- Bake uncovered for another 10–15 minutes, until the top is golden.
- Garnish with extra fresh parsley if desired when serving.