Recipe Image

Tuna Noodle Casserole

  • 45 m
  • 1 h 30 m
Ruth Cousineau
“Just like mom used to make—only healthier and updated with fresh flavors like sun-dried tomatoes and toasted pine nuts.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019