Tuna Noodle Casserole

Tuna Noodle Casserole is a new one for me.  I didn’t eat it growing up.  My mom might have made it once but eating warm tuna sort of threw me for a loop and I didn’t dig on it.  At all.  No one must of liked it because she never made it again. My previous tuna experience was tuna salad which of course is cold, that I can handle. Warm tuna, not so much.

I know it’s a staple and source of comfort food for many though and that includes Scott.  They apparently had it in their dinner rotation and somehow a box with a giant hand on it was part of the equation.

I never made it for him because I couldn’t get past the idea of warm tuna.

Then a few months ago I decided to give it a try.  Hey I’m eating lots of new stuff I never liked before, might as well hit up tuna noodle and see what it has to say for itself.

A meal made of some pantry goods is a great way to use up products while keeping costs low.

Andrea’s Tuna Noodle Casserole

  • 1 6.5oz Package of Tuna
  • 1 12oz Package of Whole Wheat Egg Noodles
  • 1/2 Large Onion, chopped
  • 2 Medium Carrots, chopped
  • 1 1/2C Peas (fresh or frozen)
  • 2C Chopped Green Beans, bite size pieces (fresh or frozen)
  • 2 Cloves Garlic, grated
  • 2 Tomatoes, seeded and chopped
  • 3TBSP All-Purpose Flour
  • 1 1/2C Chicken Stock
  • 1/2C So Delicious Unsweetened Coconut milk
  • 1/2C Shredded Cheddar, plus more for topping
  • 1tsp Soy Sauce
  • 2tsp Garlic Powder
  • 2TBSP Dijon Mustard
  • Big Pinch of Red Pepper Flakes
  • Salt and Pepper to taste
  • Olive Oil for sauteeing (About 2TBSP)

Preheat oven to 400 degrees and bring a large pot of water to boil.  Add in the noodles and cook about halfway through.  Drain and set aside.  In a large high sided skillet, heat the olive oil over medium heat.  Add in onions and carrot, plus seasonings.  Stir and allow to sautee for about 3-4 minutes.  Add in the green beans, peas and grated garlic, combine and cook for about a minute.  Sprinkle in the flour and stir until all the other ingredients are coated.  Cook for about 1-2 minutes.  Slowly add in the chicken stock while stirring the ingredients.  Add in the soy sauce and dijon once the chicken stock is added and combined.  Stir, then slowly add in the coconut milk and stir.  Allow to simmer for about 2 minutes.  The mixture should thicken by this point, add in the tuna and stir mixture.  Then add in the 1/2C cheddar and stir until the cheddar is melted.  Add in the noodles to the mixture, combining the ingredients well.  In a large, greased (with nonstick spray or olive oil) casserole dish, add in the tuna noodle mixture.  Place dish in oven and cook for about 10 minutes or until bubbling.  Sprinkle with more cheddar on top and add on the chopped tomatoes.  Place back in oven till the cheese is melted and the tomatoes are warmed through.

Remove and serve!

First of all you know I cannot make a casserole style dish without some veggies to go with it.  I think peas may be common in tuna noodle but I’m not positive.  I was flying without a net on this one!

I was really pleased with the way this turned out!  It was exactly what I expected tuna noodle casserole to be like! I was able to handle the warm tuna with no problem. The dish has protein, veggies, and whole grain pasta which makes it a great healthy alternative to traditional tuna noodle casserole.  Apparently that has like potato chips or something on top?  Oh my!

Next time I might do it minus the tomatoes.  Not that they were bad but I think I might like the dish without them a little more.

This dish makes great leftovers which are so much better the next day!  Easy to reheat in the microwave and great to eat while snug on the couch watching a movie.

Naturally, like all my recipes, this is wide open to interpretation. If you want to use milk instead of coconut milk, please do! More cheese? Do it! No veggies or more veggies, knock your socks off! Remember recipes are guidelines, not set in stone.

Did you eat tuna noodle casserole growing up?  Did you like it or hate it?  Have you made it since?

Have fun guys, and remember, always play with your food! Enjoy!

12 thoughts on “Tuna Noodle Casserole

  1. Yum! This looks so delish, and so much better than something I made recently. I had a craving for t-n-c a few months ago and used a recipe from Betty Crocker. My kids were so po’d at me because they were hungry, and my dish looked like brown goo that was going to come alive. I immediately chucked it.

    I need to try this recipe – I think we’d devour it.

  2. I’m bookmarking this. TNC is one of those comfort dishes I grew up on (waaaay better than the Hamburger Helper my mom used to make). This is like, TNC at the next level!

  3. The thought of warm tuna makes we want to hurl. We never had tuna casserole at home when I was growing up either. I have tried tuna sandwiches and I don’t like them. There is a funny taste to it I can’t get past. Give salmon any day!

  4. Caroline says:

    I agree with Lauren! That does look amazing! And I love that you used So Delicious unsweetened coconut milk. I’ve been playing with it in some of my recipes, and with delicious results every time.

  5. This looks so delicious !! I am just wondering if you could do this for some of us. Can you make your recipes printer friendly ?? Just wondering. I am kind of playing around with almond milk. I don’t think I have seen coconut milk. Hmmmmm

  6. OMG Andrea, your version looks amazing! I haven’t had this since I was a little tiny living with Tim and Kathy! You were right on with the peas! Love it!

  7. I love me some tuna casserole. I didn’t have it much growing up because my dad hated it. Your version looks very yummy and I might merge yours and mine.

  8. This was a STAPLE growing up with my mom. I don’t make it much, because my husband hates tuna and the smell of it. Very rarely, if he’s on a business trip and I want comfort food, I’ll make a small batch and health-ify it with veggies and such.

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