Healthier Tuna Noodle Casserole

Use the best quality canned or jarred tuna you can find.

Healthier Tuna Noodle Casserole
A classic tuna casserole recipe made a bit healthier. I cook this in a Le Creuset stove-to-oven-to-table enameled cast-iron braiser/casserole dish dish, so that it's a one-pot meal. I used gluten-free brown rice pasta for this dish, but use whatever variety of pasta suits you. Use the best quality canned or jarred tuna you can find, it may be a little more expensive, but I think it's worth it.
Makes 8 servings


  • 1 bag 16 ounces whole grain rotini
  • 1 cup frozen peas and carrots
  • I teaspoon olive oil
  • 2 tablespoons minced shallots
  • 6.7 ounces of tuna drained, preferably Tonnino
  • 1 can condensed cream of mushroom soup,
  • 1/4 cup milk any variety
  • 1/4 cup sliced pepperoncini
  • 1 teaspoon smoked paprika
  • 2 tablespoons minced onion flakes
  • 1/4 cup grated parmesan cheese plus more for serving
  • Adobo seasoning to taste


  • Preheat oven to 350 degrees.
  • Bring water to a boil. Add pasta and peas and cook until the pasta is al dente, about 7 minutes.
  • Drain. Lower heat to medium.
  • Saute the shallots with the olive oil for a minute or two. Return the pasta and peas to the pan.
  • Stir in cream of mushroom soup and milk, pepperoncini and then onion flakes, paprika and adobo seasoning.
  • Top with parmesan cheese.
  • Bake for 15 minutes or until the top is browned and crispy. Serve immediately.
Course Main Course
Cuisine American
Keyword casserole recipes, Jackie Alpers, tuna casserole recipe