Just like mom used to make--only healthier and updated with fresh flavors like sun-dried tomatoes and toasted pine nuts. Source: EatingWell Magazine, October 1997

Ruth Cousineau
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Spread pine nuts in a shallow pan and bake for 5 to 7 minutes, or until lightly browned; set aside.

  • Increase oven temperature to 425 degrees F. Lightly oil a 3-quart baking dish or coat it with nonstick spray.

  • Soak sun-dried tomatoes in hot water in a small bowl until softened, about 20 minutes. Drain and set aside.

  • Cook noodles in boiling salted water until al dente, about 6 minutes. Drain and refresh under cold running water. Drain and set aside.

  • Meanwhile pulse reserved tomatoes, onion, celery, bell pepper and garlic in a food processor until finely chopped.

  • Heat oil in a large skillet over medium heat. Add vegetables and cook, stirring occasionally, until softened, about 8 minutes. Add flour and cook, stirring, for 1 minute. Add milk and bring to a boil, stirring, until thickened, about 4 minutes. Remove from heat. Stir in mayonnaise, tuna, cheese and parsley (or basil). Season with lemon juice, salt and pepper.

  • Gently mix reserved noodles into tuna mixture and spoon into prepared baking dish. Sprinkle with reserved pine nuts.

  • Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.

Tips

Make Ahead Tip: Prepare through Step 8. Cover and refrigerate for up to 2 days.

Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition Facts

387 calories; 19.5 g total fat; 4.6 g saturated fat; 54 mg cholesterol; 456 mg sodium. 379 mg potassium; 31 g carbohydrates; 3.6 g fiber; 7 g sugar; 22.9 g protein; 1161 IU vitamin a iu; 28 mg vitamin c; 32 mcg folate; 230 mg calcium; 2 mg iron; 51 mg magnesium;

Reviews (5)

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5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/05/2016
Another fav I've been making for years since it first came out in the magazine. The only change I make is to add 2 cans of tuna vs. 1. Sometimes I have left off the pine nuts since they are so pricey. It has changed a couple of folk's minds about tuna noodle casserole - no cans of mushroom soup in this! Read More
Rating: 4 stars
09/05/2012
My wife's new favorite Came out excellent even with sun dried tomatoes packed in oil. I used half Parmesan and half havarti cheese instead of what the recipe called for. Came out perfect in a ceramic low casserole dish. Pros: Creamy taste and texture without all the fat Cons: Couldn't find the right tomatoes and cheese Read More
Rating: 4 stars
10/30/2011
This recipe was delicious and will be made again at our house. The only changes I made were- I used skim milk I didn't have Gruyere cheese so I used extra sharp cheddar and I didn't have noodles so I used whole wheat shells which I think are better anyways because the tuna/vegetable mixture got mixed up inside the shell which made it very tasty. My husband and I were saying how easily this recipe could be adapted by using different vegetables and meat. I will try chicken next time for a change. Read More
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Rating: 4 stars
10/30/2011
I changed it up and used about two cups of fire roasted tomatoes (drained) and 1 bag of chopped up frozen broccoli (cooked and drained) because those are the veggies I had on hand. I also used about 1/2 the mayo but double the cheese (I used cheddar based on the post above). It turned out amazingly well! It even received this reaction: "This is one of your meals that I will really look forward to having again!" Next time I'll repeat the tomatoes and broccoli amounts but add more tuna. Thanks! Read More
Rating: 4 stars
10/29/2011
Easy and perfect for a rainy weekend day watching sports -- or maybe that's just me:-) I left off the pine nuts and used a gruyere/swiss combo because it came pre-shredded (and my knuckles are still healing from my last run-in with the box grater). Next time I'll do like others and add something green like broccoli or spinach. Carrots would work too. I might leave some of the veggies chunkier as well. Read More