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Healthy Tuna Noodle Casserole

This healthy spin on a classic casserole is so delicious, trust me if you like tuna this will be one of your go to fall recipes!

Growing up my Mom always made tuna noodle casserole, but I've never made it myself until now. I had so much fun Scrounging this up, seriously, I wish you could have seen me dancing and singing around my kitchen LOL! This is such a comfort food for me and brings back great childhood memories.

The other day I was craving tuna noodle casserole and happened to be on the phone with my Mom, I asked her how she used to make her's because I wanted to Scrounge up a healthier version of it (no offense Momma!).

The best part about this Scrounge (and almost all my Scrounges) is I didn't have to go to the grocery store, I was able to use everything I had at home. I hope you enjoy this casserole as much as I do. I know tuna is definitely hit or miss for most people, but many of you said you were interested in this recipe so enjoy! #fallseasonlong

The Scrounge:

If you don't have these exact ingredients, Scrounge with the things you have at home! You may end up creating something even better!

  • If you don't have chickpea pasta, use regular pasta, GF pasta, or whatever pasta you have on hand

  • If you don't have frozen peas, use frozen corn or do without

  • If you don't have carrots or celery, use mushrooms

  • If you don't have vegetable broth, use chicken broth

  • If you don't have almond flour, use regular flour


*serves 2-3 people, double recipe to serve 4-5

  • 6- oz. Banza Chickpea Pasta - I used the shell noodles

  • 2 tbsp olive oil

  • 1/2 Yellow onion

  • 1 tsp garlic minced

  • 1 Large celery stalk thinly sliced

  • 1 Large carrot sliced in rounds then half the rounds

  • 1-2 tsp Sea salt

  • 1-2 tsp Ground black pepper

  • 1/2 c. Almond flour

  • 1 c. Vegetable broth

  • 1 c. unsweetened non dairy milk (almond, macadamia, cashew, etc.)

  • 1/4 c. Frozen peas (optional)

  • 1 5 oz Can of tuna or 2 5 oz cans if making for 4-5 people

  • 2 tbsp Manchego or parmesan cheese grated

  • 1/4 c. Sliced almonds

  • 2 tbsp. Almond flour (for topping)

  • Parsley for garnish (optional)


  1. Preheat oven to 375˚F and grease a 8x8 (if serving 2-3 people) or 9x12 (if serving 4-5 people) casserole dish with olive oil, then set aside

  2. Bring water to a boil for noodles

  3. Dice onion, slice celery and skin carrot and slice

  4. Cook noodles according to box

  5. While noodles are cooking, heat 1 tbsp olive oil in large deep skillet, add diced yellow onion, celery stalk and sliced carrots. Then add some salt and pepper to veggies as they cook. Cook on medium-high until soft, about 5 minutes.

  6. Add the minced garlic and cook another 1-2 minutes, stirring often

  7. Sprinkle in the almond flour (1/2 c.) and stir well to incorporate

  8. Slowly stir in the vegetable broth and unsweetened non dairy milk until well combined, increasing the heat to bring to a low boil

  9. Reduce heat to a low simmer and cook, stirring frequently, for 8-10 minutes, or until the mixture starts to reduce and thicken

  10. Drain tuna then add in along with the frozen peas and stir another minute to heat through. I usually add more salt and peppper during this step too.

  11. Add in the cooked, drained noodles to the sauce and mix well until evenly coated. Add more salt and pepper if desired, taste to see.

  12. Pour into the casserole dish and top with a mixture of cheese and almond flour (2 tbsp)

  13. Place in the oven and bake for 10-15 minutes (if serving 2-3 people) or 15-20 minutes (if serving 4-5 people) or until the top becomes crisp and slightly golden

  14. Sprinkle some more cheese on top along with sliced almonds and, if desired, fresh parsley ​

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