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A serving of healthy tuna noodle casserole on a plate.
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5 from 7 votes

Healthy Tuna Noodle Casserole

A healthier version of the comfort food classic, this tuna noodle casserole combines protein-packed chickpea rotini, albacore tuna, veggies and a creamy sauce. It comes together quickly and makes for a great comforting fall/winter dinner.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: healthy tuna noodle casserole
Servings: 4


  • 8 oz Banza rotini pasta or regular pasta
  • 2 Tablespoons olive oil
  • 1 large yellow onion chopped
  • 8 oz baby bella mushrooms sliced
  • 2 cloves garlic minced
  • 1 teaspoon ground pepper
  • 1 teaspoon sea salt
  • 3 Tablespoons all-purpose flour or gluten-free all-purpose
  • 1 cup unsweetened almond milk
  • 1 cup vegetable broth
  • ½ cup shredded cheddar cheese
  • 2 5 oz canned Albacore tuna drained
  • 1 ½ cups frozen peas
  • ½ cup shredded Parmesan
  • ¼ cup almond meal or breadcrumbs


  • Cook noodles according to package until al dente (I cooked the Banza noodles for 6 minutes), drain and set aside.
  • Preheat oven to 375ºF and spray a 9x9 casserole dish with cooking spray.
    An 8x8 baking dish prepped with oil.
  • While pasta is cooking heat oil in a large skillet over medium heat and saute onion and mushrooms with ground pepper and salt until onion is translucent and fragrant and mushrooms have cooked down, about 5-7 minutes.
    Onion and mushrooms with ground pepper and salt sautéing in a pot.
  • Add garlic and cook for an additional 1-2 minutes.
    Garlic added to the pot.
  • Add flour to veggies and mix to coat.
    Flour mixed to coat vegetables in pot.
  • Slowly add almond milk and veggie broth. Bring mixture to boil, then reduce to a simmer, mixing often until sauce thickens, about 10-12 minutes.
    Almond milk and vegetable broth added to pot.
  • Remove from heat and stir in cheddar cheese until melted.
    Cheese added to pot.
  • Mix in noodles, peas and drained tuna and pour into prepared baking dish.
    Tuna, peas and pasta noodles mixed in to the vegetables in the pot.
  • Top with parmesan cheese and almond meal or breadcrumbs.
    Pasta mixture in the prepped 8x8 baking dish topped with parmesan cheese and breadcrumbs.
  • Bake for 20-25 minutes. Broil for a 1-2 minutes to brown the top. Banza took 20 min and regular pasta took closer to 25 min.
    Healthy tuna noodle casserole in a baking dish.



Serving: 1/4 recipe | Calories: 552kcal | Carbohydrates: 53g | Protein: 43g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 1027mg | Potassium: 421mg | Fiber: 12g | Sugar: 11g