Creamy, comforting Healthy Tuna Noodle Casserole made from scratch. This Hummusapien community favorite is loaded with vegetables and delivers the same satisfying flavor as the classic version—without canned condensed soup. It serves a crowd, makes excellent leftovers, and is dairy-free and easily made gluten-free.
This nostalgic dish tends to inspire strong opinions—you either love it or you don’t. Personally, I’m firmly in the love-it camp, especially when it’s made without canned soup. If you’ve tried my Healthy Green Bean Casserole (also made without condensed soup), you know the direction I like to take comfort food: lighter, cleaner ingredients that still feel indulgent.
5-Star Reader Reviews ★★★★★
“10/10 absolutely delicious!! I only used 7 oz pasta because that’s what I had on hand and added in some chopped broccoli. The sauce tastes incredible. The coziest meal!! Thank you!” -Katie
“This recipe is amazing!! My husband loves it too and we have it at least once a month. I like to make it with canned salmon also and adding fresh dill is AMAZING! I use chickpea/lentil pasta for more protein and you cannot tell the difference! Highly highly recommend.” -Julie
“This is one of our favorite recipes!! Reminds me of my childhood but way better and healthier! No ‘cream of’ canned soups. All the fam loves it and it’s really easy to make!” –Jennilee
“This recipe is stupid good. I used ½ red lentil pasta and ½ whole wheat (6oz) each, and frozen mushrooms. My boyfriend was going to make his own meal and ended up eating several helpings of this instead.” -Allison
“I have a teeny tiny pullman type kitchen where my blender is in daily use. This recipe is sooo yum! Halved it for 8×8 baking dish. Cleanup was a breeze. Like you said, pot, pan, baking dish and the blender are all that is needed. This is my very first time to comment on a recipe! Thanks! -Gloria
The low down on ingredients
- Pasta: The base of this classic bake. Egg noodles are traditional, but rotini or fusilli are great because they trap the sauce. Use whole wheat, brown rice, or your preferred pasta.
- Tuna: This recipe uses canned tuna in water. Choose a quality brand you like.
- Raw cashews: Blended cashews create a rich, creamy dairy-free sauce—no milk or condensed soup needed.
- Celery: Adds a pleasant crunch and texture.
- Mushrooms: Provide savory umami—feel free to increase the amount if you love them.
- Peas: A sweet pop of green that brightens every bite.
- Flour: A small amount of all-purpose or whole wheat flour makes a roux to thicken the sauce.
- Breadcrumbs: A crunchy topping—panko, regular, or whole wheat all work. Add a sprinkle of cheese if you aren’t dairy-free.
Dietary swaps
- Gluten-free: Use gluten-free pasta and gluten-free breadcrumbs to make the casserole gluten-free.
- Nut-free: Replace the cashew cream with 2 ½ cups whole or 2% milk (or a high-fat non-dairy milk) and add a handful of grated parmesan or shredded cheddar if dairy is allowed. If the sauce needs extra thickness, stir 1 tbsp cornstarch into a little milk to make a slurry and add to the sauce. Taste and adjust salt before combining with the pasta and tuna.
Let’s make it!
- Boil the pasta in salted water until just al dente. Drain and set aside. Meanwhile, soak the cashews in hot water.
- Sauté onion and celery in oil or butter until soft, about 5–7 minutes. Add mushrooms and garlic, cooking another 4–5 minutes. Sprinkle in the flour and cook for about a minute to remove the raw flour taste.
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Drain the cashews and blend them with 2 ½ cups water until completely smooth; add a splash of soy sauce if you like extra umami.
- Return the pan to heat and whisk the cashew cream with nutritional yeast (if using). Once it simmers and begins to thicken, stir in the peas, salt, and lots of freshly ground black pepper. Cook 3–5 minutes, then fold in the drained tuna and cooked pasta.
- Transfer the mixture to the prepared baking dish, sprinkle with breadcrumbs, and spray or drizzle a little oil on top. Bake for about 25 minutes until bubbly and golden. Serve warm; leftovers store well in the fridge.
But wait, it’s good for you?
As a registered dietitian, I appreciate that this casserole swaps canned condensed soups for a cashew-based cream and uses whole-grain or higher-protein pasta options. It’s higher in fiber and protein and lower in saturated fat compared with the classic version made with canned cream soup.
How to store
Keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, thaw overnight if frozen, top with fresh breadcrumbs, and warm in the oven until heated through.
To make ahead
You can prepare the cashew cream and cook the pasta up to 2 days ahead. Store them separately in the fridge, then combine and bake when ready. Alternatively, bake the whole casserole a day ahead and reheat at 350°F for about 15 minutes until warmed through.
To freeze
This casserole freezes well for up to 3 months. Omit the breadcrumb topping before freezing. Cool completely, cover, and freeze. Thaw overnight in the refrigerator, then add breadcrumbs and bake to reheat.
Healthy Tuna Noodle Casserole (No Dairy, No Soup!)
5 from 37 reviews
- Author: Alexis Joseph
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6-8 servings
- Category: Main Meals
- Method: Oven
- Cuisine: American
- Diet: Low Lactose
Description
Creamy, comforting Healthy Tuna Noodle Casserole made from scratch. It’s packed with mushrooms, peas, and other vegetables and offers the same cozy taste as the classic version without the canned soup. This is an easy weeknight meal that reheats nicely.
Ingredients
- 12 oz pasta of choice (egg noodles, brown rice fusilli, whole wheat, etc.)
- ½ cup raw cashews (see notes for nut-free option)
- 3 tbsp extra virgin olive oil or butter
- 1 large onion, diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 8 oz sliced baby bella mushrooms
- 2 tbsp flour (all-purpose or whole wheat)
- ¼ cup nutritional yeast (optional)
- 1 ½ cups frozen peas
- 2 5-oz cans tuna, drained
- 1 ½ tsp fine sea salt
- Lots of freshly ground black pepper
- ⅓ cup breadcrumbs
Instructions
- Boil the pasta in salted water until just al dente. Drain and set aside. While the pasta cooks, soak the cashews in hot water.
- In a large, deep skillet or Dutch oven, heat the oil or butter over medium heat. Add the onion and celery with a pinch of salt and pepper and cook 5–7 minutes until softened. Add the mushrooms and garlic and cook another 4–5 minutes. Stir in the flour and cook for about one minute more.
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish. Drain the cashews and blend with 2 ½ cups water until smooth and creamy; add a splash of soy sauce for extra umami if desired.
- Pour the cashew cream into the skillet and whisk in nutritional yeast if using. Once the sauce simmers and thickens, add the peas, salt, and pepper. Cook 3–5 minutes, stirring until the sauce has thickened. Fold in the drained tuna and the cooked pasta.
- Transfer the mixture to the prepared baking dish, sprinkle with breadcrumbs, and spray or drizzle a little oil on top. Bake for about 25 minutes until bubbly and golden. Serve warm and refrigerate leftovers.
Notes
To freeze: Omit the breadcrumb topping, cool completely, cover tightly, and freeze up to 3 months. Thaw overnight in the fridge, add breadcrumbs, and bake to reheat.
If you need a nut-free version, omit the cashews and use 2 ½ cups whole or 2% milk (or high-fat non-dairy milk) plus a handful of parmesan or cheddar if dairy is allowed. For thicker sauce, whisk 1 tbsp cornstarch into a splash of milk and add to the sauce.
Substitute ½ cup grated parmesan or shredded cheddar if you are not dairy-free.
Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats.