An American classic perfect for dinner with the fam.
I don’t know about you, but growing up Tuna Noodle Casserole was a staple in my house. And thanks to this healthi-fied recipe, it can continue to be for years to come. This Skinny Tuna Noodle Casserole uses simple ingredients, is packed with protein, and tastes downright delicious. Whip up this traditional homemade dish in less than 30 minutes and add a new family favorite to the list!
You guys. This recipe brings up all the feels. I vividly remember growing up asking my mom what’s for dinner and her answer at least once a week would be: Tuna Noodle Casserole. Okay, maybe not that often, but it’s definitely a meal I remember having often.
Probably because it was one of my faves!
I can’t even begin to tell you how long it’s been since I’ve had it last, but when I was brainstorming ideas for the blog, this was one of the recipes I knew I had to recreate.
After eating oodles of variations of tuna noodle casserole, this recipe is the winner. Let’s dive in!
Homemade Tuna Noodle Casserole Ingredients
- Banza shells
- ghee
- shredded cheddar cheese
- albacore tuna
- baby sweet peas
- mushrooms
- gluten free flour
- chicken broth
- unsweetened almond milk
- gluten free table crackers (optional)
When I asked my mom for the original recipe, I almost gasped reading the ingredients. She used slices of American cheese and more butter than I’d like to admit.
I switched it up with this one and used Banza noodles to pack a little extra protein punch (and because they are delicious, duh!), switched out butter for ghee, and opted for a homemade cream of mushroom soup.
How do you make homemade tuna noodle casserole from scratch?
Growing up, we always called it Tuna Noodle Casserole, but it wasn’t actually a casserole 😏
This time around, I decided to go with the baked version. Here’s how:
- Cook the Banza shells following the directions (~10 minutes), drain and set aside.
- While the noodles cook, prepare the cream of mushroom soup. Chop 1 cup of mushrooms and add to 2 tablespoons ghee to a skillet on the stove. Heat on medium-high heat for a few minutes until mushrooms are sauteed.
- Once mushrooms are soft, whisk in 3 tablespoons gluten free four. Then slowly add ½ cup chicken broth and ½ cup unsweetened almond milk. Whisking soup until it gets thick. Remove from heat and add salt and pepper to taste. Set aside.
- Drain 1 large can of albacore tuna and 1 can baby sweet peas.
- In a large baking dish, add the noodles, homemade cream of mushroom soup, tuna, and peas. Stir until combined. Then sprinkle 1 cup shredded cheddar cheese on top.
- Optional: crush ½ cup of gluten free table crackers/saltine crackers (I love Schar brand!) and sprinkle on top.
- Place in oven for 30 minutes on 350 degrees.
- Serve piping hot and enjoy!
Nick and I added hot sauce, though we do with most recipes. Otherwise, no additional toppings are needed 😋
You can make this recipe dairy-free by simply using dairy free cheese.
And if you’re reheating, go ahead and add a couple of drops of chicken broth or almond milk to the bowl before heating in the microwave. This will help it not get so thick and sticky!
So what do you say? Tuna Noodle Casserole for dinner tonight? 🙂
- • 1 package Banza shells
- • 1 large can albacore tuna, drained and rinsed
- • 1 can of baby sweet peas, drained
- • 1 cup shredded cheddar cheese
- • 1 cup mushrooms, diced
- • 2 tablespoons ghee
- • 3 tablespoons gluten free flour
- • ½ cup chicken broth
- • ½ cup unsweetened almond milk
- • ½ cup gluten free table crackers (optional)
- • salt and pepper to taste
- Preheat oven to 350 degrees and cook the Banza shells following the directions (~10 minutes), drain and set aside.
- While the noodles cook, prepare the cream of mushroom soup. Chop 1 cup of mushrooms and add to 2 tablespoons ghee to a skillet on the stove. Heat on medium-high heat for a few minutes until mushrooms are sauteed.
- Once mushrooms are soft, whisk in 3 tablespoons gluten free four. Then slowly add ½ cup chicken broth and ½ cup unsweetened almond milk. Whisking soup until it gets thick. Remove from heat and add salt and pepper to taste. Set aside.
- Drain 1 large can of albacore tuna and 1 can baby sweet peas.
- In a large baking dish, add the noodles, homemade cream of mushroom soup, tuna, and peas. Stir until combined. Then sprinkle 1 cup shredded cheddar cheese on top.
- Optional: crush ½ cup of gluten free table crackers/saltine crackers and sprinkle on top.
- Place in oven for 30 minutes on 350 degrees.
- Serve piping hot and enjoy!
Katie, sounds delicious.. I printed it, It’s on the menu for Friday night.
You are going to love it!
YUM!! Going to make this today or tomorrow 🙂