Friends, let’s be honest. There is NOTHING like a casserole on cold evenings. It’s comfort food at its finest. On a cold, dreary winter day, your mood can be instantly elevated by the magical healing properties of a casserole. And this tuna casserole is the ultimate rich, creamy concoction that you need, without being heavy or unhealthy. It’s such a great way to enjoy guilt-free creamy comfort food! Bonus: your kids will LOVE it.
What makes this tuna casserole healthy?
Most tuna casserole recipes call for processed ingredients and lots of fat. I made a few modifications so this recipe is healthier than others WITHOUT sacrificing taste or the delicious creamy texture.
It’s lower in fat: I used less butter than other recipes, and replaced half the milk with chicken stock. You can also use veggie stock. I also only used 1 cup of shredded cheese on top. It’s made with whole grains: I used whole wheat pasta instead of traditional egg noodles. You can use any kind you want- I chose fusilli, but rotini, penne, or whole grain egg noodles would work. It has NO processed ingredients or canned soups. Many similar recipes require canned cream of mushroom soup, which is often high in fat and salt. Instead, I used healthy, fresh mushrooms (and a lot of them!), and a thick creamy base made from scratch to control how much sodium is in it.
How to make tuna casserole from scratch
Tips and tricks
Can I freeze tuna casserole or make it ahead?
Yes! If you want to make the casserole a few days in advance, you can store it unbaked in your refrigerator for up to 5 days. Just assemble it, and cover it tightly with foil. You’ll need to bake it for a little longer since it will be cold to start, so I recommend 20 minutes covered, and 15-20 minutes uncovered,. You can also assemble and freeze this classic tuna casserole for up to 3 months. Again, cover it tightly. I do recommend defrosting it completely in your fridge before baking it, for 24-48 hours. Then, bake 20 minutes covered, 15-20 minutes uncovered. This is a great opportunity to make two and freeze one for later!
Can I make it gluten-free?
I haven’t tried it personally, but yes you can. Just substitute the pasta and breadcrumbs with a gluten-free version. Chickpea pasta would be great in this, and gluten-free breadcrumbs are pretty easy to find in any grocery store. You also need to use a gluten-free thickener, such as cornstarch or arrowroot powder, in place of the all-purpose flour.
Can I make it with fresh tuna?
While I prefer to sear fresh tuna steaks quickly to medium-rare doneness, you could theoretically use fresh tuna instead of canned for this recipe. You could bake it seasoned with salt and pepper, and flake it apart with a fork. Or you could poach it in salted water (like this poached salmon recipe), then flake it apart.
Other easy recipes with canned tuna
Tex Mex Tuna Noodle Casserole Tex Mex Tuna Melts Paleo Tuna Croquettes
Other comforting casserole recipes
Chicken and Corn Enchilada Casserole Wild Rice and Mushroom Casserole Paleo Slow Cooker Stuffed Cabbage Casserole
Be sure to check out all my other fish and seafood recipes!
