No Cheese Tuna Casserole
Satisfy your comfort food cravings with this creamy and delicious No Cheese Tuna Casserole, a lighter twist on a classic dish that skips the cheese without sacrificing flavor. Featuring tender egg noodles, hearty chunks of tuna, and a medley of vibrant vegetables like peas, carrots, and celery, this dish is bound together by a luscious homemade sauce infused with garlic and thyme. A golden breadcrumb topping adds the perfect crunch to every bite, creating a casserole that’s as wholesome as it is satisfying. Ready in just 50 minutes, this easy-bake dinner is perfect for busy weeknights and guarantees to please the entire family. Whether you're seeking a cozy, dairy-free alternative or a simple budget-friendly meal, this No Cheese Tuna Casserole is sure to become a new household favorite!
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Recipe Information
Ingredients
- 12 ounces Egg noodles
- 10 ounces Canned tuna in water
- 1 cup Frozen peas
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken or vegetable broth
- 1 cup Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Breadcrumbs
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the egg noodles according to the package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and stir constantly to form a roux, cooking for 1-2 minutes.
Gradually whisk in the chicken or vegetable broth and milk, making sure there are no lumps. Cook for 4-5 minutes, stirring constantly, until the sauce thickens.
Stir in the garlic powder, dried thyme, salt, and black pepper. Taste and adjust seasoning as needed.
Add the tuna (drain it first), frozen peas, carrots, and celery to the sauce. Stir well to combine.
In a large mixing bowl, combine the cooked egg noodles with the sauce mixture. Toss gently until everything is evenly coated.
Lightly grease a 9x13-inch baking dish with cooking spray or oil. Transfer the noodle and tuna mixture to the dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 6798 mg | 296% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 40.4 g | ||
| Protein | 129.4 g | 259% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 652 mg | 50% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2676 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
