Spinach & Tuna Noodle Casserole


Homemade mushroom sauce kicks the can of soup out of the picture in this veggie-centric, healthy riff on a classic tuna-noodle casserole recipe. Serve with steamed green beans.

Spinach Tuna Noodle Casserole
Photo: Penny De Los Santos
Cook Time:
50 mins
Additional Time:
20 mins
Total Time:
1 hr 10 mins
8 servings


  • 6 ounces egg noodles, preferably whole-wheat (4 1/2 cups dry)

  • 3 tablespoons butter

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 cup finely chopped onion

  • ½ cup finely chopped celery

  • 10 ounces mushrooms, sliced

  • 3 tablespoons dry sherry

  • 2 teaspoons reduced-sodium soy sauce

  • ½ teaspoon kosher salt

  • ½ teaspoon ground pepper

  • ¼ cup white whole-wheat flour or all-purpose flour

  • 2 cups low-sodium chicken broth, divided

  • 1 cup reduced-fat milk

  • 2 teaspoons Dijon mustard

  • 2 5-ounce cans chunk light tuna in olive oil (see Tips), drained and flaked

  • 10 cups baby spinach or 4 cups frozen chopped spinach (thawed)

  • 1 cup coarse fresh breadcrumbs (see Tips), preferably whole-wheat

  • ¾ cup grated aged Cheddar cheese


  1. Preheat oven to 375 degrees F. Coat a 9-by-13-inch pan (or similar-size 3-quart baking dish) with cooking spray.

  2. Bring a large pot of water to a boil and cook noodles according to package instructions. Drain and set aside. Dry the pot.

  3. Heat butter and 1 tablespoon oil in the pot over medium heat until the butter is melted. Add onion and celery; cook, stirring occasionally, until soft, about 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid evaporates, 3 to 5 minutes. Stir in sherry, soy sauce, salt and pepper and cook until almost all the liquid has evaporated, 2 to 4 minutes more. Sprinkle flour over the vegetables, stir to coat and cook for 30 seconds.

  4. Increase heat to high, add 1/2 cup broth and stir until starting to boil. Add the remaining 1 1/2 cups broth, milk and mustard; bring to a boil and cook, stirring often, until the sauce thickens, about 2 minutes. Add tuna, spinach and the reserved noodles; cook, gently stirring often, until heated through, about 3 minutes. Transfer to the prepared baking dish.

  5. Combine breadcrumbs and cheese in a small bowl. Stir in the remaining 1 tablespoon oil and sprinkle over the casserole. Bake until the sauce is bubbling and the topping is golden brown, 20 to 25 minutes.


Make Ahead Tip: Prepare through Step 4; refrigerate for up to 1 day. Let stand at room temperature for 30 minutes and finish Step 5 before baking.

For sustainable chunk light tuna, look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council. The certification means the tuna was troll- or pole-and-line caught, which are sustainable for the fish and the environment. We call for chunk light tuna because it's significantly lower in mercury than albacore (“solid white” tuna)--making it a better choice for health, especially for pregnant women, nursing mothers and children. According to the FDA and EPA, these at-risk groups should still limit their consumption of lower-mercury tuna to 12 ounces a week. The Environmental Working Group (EWG) suggests limiting it even more. (For more info, see the EWG's Seafood Calculator at ewg.org.)

Don't toss your stale bread! Make your own breadcrumbs. Trim off any tough crusts and tear or cut the bread into pieces. Process in a food processor until coarse or fine crumbs form. Use right away or freeze in an airtight container for up to 6 months. Thaw before using. One slice of bread makes about 1/2 cup fresh coarse breadcrumbs.

Nutrition Facts (per serving)

323 Calories
16g Fat
28g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/4 cups
Calories 323
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 3g 12%
Total Sugars 4g
Added Sugars 1g 2%
Protein 18g 36%
Total Fat 16g 20%
Saturated Fat 6g 32%
Cholesterol 43mg 14%
Vitamin A 3869IU 77%
Vitamin C 13mg 14%
Folate 167mcg 42%
Sodium 416mg 18%
Calcium 188mg 14%
Iron 3mg 18%
Magnesium 71mg 17%
Potassium 580mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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