This casserole is one of the dishes that my family loves to prepare during colder times of the year, although it’s good all year long!
Grandma’s Tuna Noodle Casserole
The recipe for this healthy tuna noodle casserole was passed down to me from my mother. When I was growing up in Michigan, we had it at least every other week, and it was something that I came to really look forward to and enjoy. Now I make this delicious casserole for my own family, and everyone, including the kids, loves it! In fact, the first time I made this for Dr. Z, he said, “You could make this once a week and I would never complain!” The kids think it’s cool that the recipe came from grandma, and I love having a little taste of home… comfort food!
Make-ahead Healthy Tuna Noodle Casserole
One of my favorite things about this recipe is the fact that it can be prepped in the morning before you head out for work, and you can just pop it in the oven when you get home. Serve with a side dish like my butternut squash souffle for a complete comfort food win!
I hope your whole family enjoys it as much as mine does!
- 1 (8-ounce) package organic brown rice pasta
- 2 (7-ounce) cans wild-caught tuna fish, drained
- 1 ½ cups soy-free Veganaise or your preferred avocado-oil or grapeseed oil vegan mayonnaise
- ¾ cup unsweetened almond milk
- ½ teaspoon freshly ground pink Himalayan salt or sea salt
- ¼ teaspoon freshly ground white pepper
- ¼ cup gluten-free breadcrumbs
- ¼ cup dairy-free mozzarella-style cheese alternative
- 2 tablespoons grass-fed butter or raw organic coconut oil
- Large pot
- Mixing bowls
- 2-quart casserole dish
- Preheat the oven to 350°F. Cook the noodles according to the package instructions. Drain, run briefly under cool water, and drain again.
- In a large bowl, combine the vegan mayonnaise, almond milk, sea salt, and white pepper. Mix well. Add the pasta, then stir gently to combine. Pour into an ungreased 2-quart casserole dish.
- In a separate bowl, mix the gluten-free breadcrumbs, shredded cheese alternative, and butter. Sprinkle on top of the noodle mixture.
- Bake for 30-35 minutes. Remove the parchment paper and bake, uncovered for 10 more minutes. Enjoy!
See another of our favorite recipes using brown rice – Brown Rice Pudding!