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Healthy Tuna Noodle Casserole

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Author: Silvia Ribas


  • 12 oz medium egg noodles
  • 3 5oz Wild Selections Solid White Albacore Tuna
  • 1 cup carrots, cubed
  • 1 whole white onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 1/2 cup chicken stock
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 cups frozen peas
  • 1 cup frozen corn
  • 1 cup mild cheddar cheese
  • 2 tbsp panko breadcrumbs or parmesan cheese
  • 1 tbsp olive oil
  • 1 pinch sea salt and pepper
  • 1 tbsp fresh parsley


  • Pre-heat oven to 400F degrees. Grease a 9x13inch baking dish and set aside.
  • Cook egg noddles according to package instructions. Drain and set aside.
  • Meanwhile, heat the olive oil in a large sauce pan over medium-high heat. Add onion and carrots, and sauté for about 5-7 minutes. Add garlic, peas and corn, sauté for 2-3 minutes. Stir in the flour and cook for 1 more minute. Whisk in the chicken stock until it is combined, then stir in the milk, heavy cream, salt, pepper and tuna. Continue cooking, stirring occasionally, for an additional 5 minutes. 
  • Add cooked egg noodles to the tuna and veggies mixture, and toss to combine. Stir in the cheddar cheese until it is evenly combined. 
  • Pour the tuna and veggie noodles into a greased 9 x 13-inch baking pan. Sprinkle the Panko breadcrumbs or parmesan cheese if you prefer.  Place dish on the top rack of the oven and bake for 23-25 minutes or until the top of the pasta starts to turn golden and crispy.