Lightened-Up Tuna Casserole

Why You’ll Love This Recipe

I love how this casserole gives me everything I want in a hearty dish—warmth, texture, and flavor—without being too heavy. It’s quick to make, loaded with veggies, and doesn’t require baking, which means I can get it on the table fast. The sharp white cheddar gives just the right amount of richness, and the lemon garnish at the end adds a pop of brightness that I always appreciate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/4 cup toasted Panko breadcrumbs

• 2 tablespoons butter

• 8 ounces baby bella mushrooms, sliced

• 2 medium carrots, diced

• 1 medium white onion, diced

• 3 cloves garlic, minced

• 1/4 cup all-purpose flour

• 1 1/2 cups chicken or vegetable stock

• 1 1/2 cups plain milk

• 2 teaspoons Italian seasoning

• 1 teaspoon fine sea salt

• 1/2 teaspoon freshly-ground black pepper

• 1 cup frozen peas

• 8 ounces wide egg noodles

• 3 (5-ounce) cans tuna, drained

• 1 cup (4 ounces) grated sharp white cheddar cheese

• Optional garnishes: chopped fresh parsley or thyme, lemon slices

Directions

1. I bring a large pot of salted water to a boil for the noodles.

2. While the water heats, I toast the Panko breadcrumbs in a dry sauté pan over medium-high heat, stirring often, until golden. I set them aside in a clean bowl and wipe out the pan.

3. In the same pan, I melt the butter, then add mushrooms, carrots, and onions. I cook them for 6–8 minutes, stirring occasionally, until the onions soften and the mushrooms brown. I stir in the garlic and cook for another minute, then add the flour and cook it for one more minute.

4. I pour in the stock, stirring to combine, then add the milk, Italian seasoning, salt, pepper, and peas. I stir and cook until the mixture is just about to simmer, then reduce the heat to low.

5. Around the same time, I add the egg noodles to the boiling water and cook until just al dente. I use a spider strainer to transfer them directly into the sauce. If my pan isn’t big enough, I combine everything in the stockpot instead.

6. I gently fold in the tuna and shredded cheddar cheese, stirring until the cheese melts and everything is coated in the creamy sauce.

7. I serve the casserole warm, topped with the toasted breadcrumbs and a sprinkle of herbs. A squeeze of fresh lemon really makes the flavors pop.

Servings and timing

This recipe serves 3 to 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
It’s perfect for a comforting weeknight dinner or for small family meals.

Variations

When I want to change things up, I sometimes use whole wheat or gluten-free noodles. I’ve also swapped out tuna for shredded cooked chicken or canned salmon. For a dairy-free version, I’ve used plant-based milk and cheese substitutes. If I have spinach or kale on hand, I like tossing a handful into the sauce for extra greens.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop or in the microwave, adding a splash of milk if it needs loosening. The Panko won’t stay crispy, but it’s still delicious. If I want to re-crisp the topping, I sprinkle on fresh breadcrumbs and re-toast under the broiler for a minute or two.

FAQs

Can I bake this casserole instead of serving it stovetop?

Yes, I can assemble the casserole, top it with untoasted breadcrumbs, and bake it at 400°F for about 18–20 minutes. But I prefer the stovetop method since it keeps the noodles from overcooking.

What kind of tuna works best?

I use canned tuna in water or oil, depending on what I have. Solid white albacore gives a chunkier texture, while light tuna blends in more. I just make sure it’s well drained.

Can I use different vegetables?

Absolutely. I’ve added spinach, zucchini, or bell peppers before—just sauté them along with the other veggies. Frozen mixed vegetables work well too in a pinch.

Is this recipe freezer-friendly?

This one is best enjoyed fresh. If I want to freeze it, I skip the breadcrumbs and wrap the cooled casserole tightly before freezing. I reheat it covered in the oven and add fresh toasted breadcrumbs on top.

Can I make it ahead of time?

Yes, I often make the sauce and cook the noodles ahead of time, then store them separately and combine just before serving. I reheat the sauce gently, mix in the noodles and tuna, then top with fresh breadcrumbs.

Conclusion

This Lightened-Up Tuna Casserole gives me all the nostalgic flavor of the classic dish without the heaviness. It’s creamy, comforting, and full of veggies, with just the right amount of richness from the cheese and tuna. I love how quick and customizable it is, and it always hits the spot when I need a cozy, satisfying meal.