Go Back
+ servings
Print
Skinny Tuna Noodle Casserole - Square Recipe Preview Image

Healthy Tuna Noodle Casserole

This healthy tuna noodle casserole is super easy, absolutely delicious, and the last tuna noodle casserole recipe you'll ever need!  Say hello to delicious and healthy comfort food!

Categories casserole, Clean, gluten free, Paleo
Difficulty Easy
Keyword healthy tuna casserole, healthy tuna noodle casserole, tuna noodle casserole healthy
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 360 kcal
Author Lacey Baier of A Sweet Pea Chef

Ingredients

  • 12 oz brown rice pasta I use farfalle
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 large celery stalk thinly sliced
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 cup chickpea flour
  • 1 cup low sodium chicken broth
  • 1 cup unsweetened almond milk
  • 6 cremini mushrooms diced
  • 3/4 cup peas frozen
  • 2 5- oz cans tuna*
  • 2 tbsp parmesan cheese grated
  • 2 tbsp almond meal
  • 1 tbsp fresh Italian parsley chopped

Instructions

  1. Preheat oven to 375 degrees F and grease a 9x12 casserole dish with olive oil, then set aside.
  2. Add the noodles to a deep stock pot of boiling water and cook until al dente, about 6-7 minutes. Then, drain and set aside. (I use brown rice farfalle noodles for this recipe, but you could also use quinoa noodles if you prefer.)
  3. Heat olive oil in a large deep skillet, and add the diced yellow onion and sliced celery. Cook on medium-high until soft, about 5 minutes.
  4. Add the diced mushrooms and minced garlic, and cook until tender and beginning to turn golden, about 3-4 minutes.
  5. Sprinkle in the chickpea flour and stir well to incorporate.
  6. Slowly stir in the low sodium chicken broth and unsweetened almond milk until well combined, increasing the heat to bring to a low boil.
  7. Reduce heat to a simmer and cook, stirring frequently, for 5-8 minutes, or until the mixture starts to reduce and thicken.
  8. Add in the tuna along with the frozen peas, and stir another minute to heat through.
  9. Add the cooked, drained noodles to the sauce and mix well until evenly coated.
  10. Pour into the casserole dish and top with a mixture of parmesan cheese and almond meal.
  11. Place into the oven and bake for 20-25 minutes, or until the top becomes crisp and slightly golden.
  12. Sprinkle some fresh Italian parsley over the top and serve.

Recipe Video

Recipe Notes

* For canned tuna, I look for tuna that is responsibly caught and with no added water, oil, or salt. I like Wild Planet and Safe Catch if you can find them.

Nutrition Facts
Healthy Tuna Noodle Casserole
Amount Per Serving
Calories 360 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1.7g9%
Cholesterol 20.2mg7%
Sodium 347.7mg14%
Carbohydrates 39.1g13%
Fiber 6.9g28%
Sugar 4.4g5%
Protein 22.4g45%
* Percent Daily Values are based on a 2000 calorie diet.