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We’ve created the best, creamy Healthy Tuna Noodle Casserole that is easy to whip up for a weeknight meal or for a potluck with friends! We make this dish with canned Tuna and Cream of Mushroom soup, so creating this dish is an absolute breeze.
If you are a fan of Tuna and quick and easy recipes, this is the one for you. This is an original family recipe with a healthier twist. With only 10 minutes of prep time, you can have a delicious family meal in 35 minutes.
What You Will Need to Make Healthy Tuna Noodle Casserole
This casserole is so easy to make, and only requires a handful of ingredients. You will need:
- Egg Noodles (We use Al Dente Carba-Nada Egg Fettuccine – 5 oz)
- Cream of Mushroom soup (We use Pacific Foods Organic Cream Of Mushroom Condensed Soup – 10.5 oz)
- Evaporated Milk
- Diced Onion
- Canned Tuna
- Frozen Peas
- Shredded White Cheddar
- Avocado Oil
- Black Pepper
Once you have all of your ingredients, you are ready to make this super tasty and easy casserole dish that everyone will love!
How to Make this Dish
Time needed: 10 minutes
- Preheat your oven to 350 degrees.
- Cook your noodles according to package directions. Once cooked, drain well and set aside.
- Pour your Avocado Oil in a pan/pot and place chopped onions in the oil. Sauté until translucent.
- In a large bowl, pour your soup and evaporated milk and whisk with well until smooth. Add your noodles and stir well until coated. Add all of your other ingredients
- Reserving ¼ cup of cheese for sprinkling on top of your casserole, sprinkle the cheese on top of your casserole. Place your mixture in an 8×8 pan coated with non-stick spray. Bake for 25 minutes or until hot and bubbly.
This casserole is best served fresh out of the oven. If you are looking for more weeknight meals, be sure to check out our entrée recipes.
PrintHealthy Tuna Noodle Casserole
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Bake
- Cuisine: American
Description
The best, creamy Healthy Tuna Noodle Casserole that is easy to whip up for a weeknight meal or for a potluck with friends!
Ingredients
- 1 package of Egg Noodles (We use Al Dente Carba-Nada Egg Fettuccine – 5 oz)
- 1 can of Cream of Mushroom soup (We use Pacific Foods Organic Cream Of Mushroom Condensed Soup – 10.5 oz)
- 5 oz of Evaporated Milk
- ⅓ cup of Diced Onion
- 1 can of Tuna
- 1 ½ cups of frozen Peas
- 8 oz of shredded White Cheddar (¼ cup for sprinkling on top ¾ cup for mixing in)
- 1 – 2 tbsp of Avocado Oil
- ½ tsp of black pepper
Instructions
- Preheat your oven to 350 degrees.
- Cook your noodles according to package directions. Once cooked, drain well and set aside.
- Pour your Avocado Oil in a pan/pot and place chopped onions in the oil. Sauté until translucent.
- In a large bowl, pour your soup and evaporated milk and whisk with well until smooth. Add your noodles and stir well until coated. Add all of your other ingredients.
- Reserving ¼ cup of cheese for sprinkling on top of your casserole, sprinkle the cheese on top of your casserole. Place your mixture in an 8×8 pan coated with non-stick spray. Bake for 25 minutes or until hot and bubbly.
Casey
Such a quick and easy meal! Super yummy too!
Emily Miguez
So delicious and quick and easy to prepare!!!!
Stacey Moeslein
This quick and easy recipe is a family favorite.
It is high in protein which I love, and when I am not feeding my family and just my husband I and I use the individual baking dishes, bake, and then freeze leftovers!