Tuna Noodle Casserole

Tuna Noodle Casserole

5 Reviews
From: EatingWell Magazine, October 1997

Just like mom used to make—only healthier and updated with fresh flavors like sun-dried tomatoes and toasted pine nuts.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup pine nuts
  • 6 sun-dried tomatoes, (not packed in oil)
  • 6 ounces dried wide egg noodles
  • 1 onion, peeled and quartered
  • 1 stalk celery, quartered
  • 1 green or red bell pepper, seeded and cut into chunks
  • 1 clove garlic, crushed and peeled
  • 2 teaspoons canola oil
  • 2 tablespoons all-purpose flour
  • 2 cups low-fat milk
  • ½ cup reduced-fat mayonnaise
  • 1 9-ounce can chunk light tuna in water, drained and flaked
  • ½ cup grated Gruyère cheese
  • 2 tablespoons finely chopped fresh parsley, or basil
  • Lemon juice, to taste
  • Salt & freshly ground pepper, to taste


  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. Spread pine nuts in a shallow pan and bake for 5 to 7 minutes, or until lightly browned; set aside.
  3. Increase oven temperature to 425°F. Lightly oil a 3-quart baking dish or coat it with nonstick spray.
  4. Soak sun-dried tomatoes in hot water in a small bowl until softened, about 20 minutes. Drain and set aside.
  5. Cook noodles in boiling salted water until al dente, about 6 minutes. Drain and refresh under cold running water. Drain and set aside.
  6. Meanwhile pulse reserved tomatoes, onion, celery, bell pepper and garlic in a food processor until finely chopped.
  7. 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.
  8. Gently mix reserved noodles into tuna mixture and spoon into prepared baking dish. Sprinkle with reserved pine nuts.
  9. Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.
  • 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 information

  • Per serving: 387 calories; 19 g fat(5 g sat); 4 g fiber; 31 g carbohydrates; 23 g protein; 32 mcg folate; 54 mg cholesterol; 7 g sugars; 1,161 IU vitamin A; 28 mg vitamin C; 230 mg calcium; 2 mg iron; 456 mg sodium; 379 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Calcium (23% dv), Vitamin A (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ low-fat milk, 1 vegetable, 2 lean meat, 2½ fat

Reviews 5

September 05, 2016
profile image
By: kate0111
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!
September 05, 2012
profile image
By: EatingWell User
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
November 01, 2010
profile image
By: EatingWell User
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.
September 04, 2010
profile image
By: EatingWell User
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!
March 26, 2010
profile image
By: EatingWell User
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.
More Reviews