This tuna noodle casserole is both decadent and healthy. It’s easy to whip together on a busy weeknight or as a nice comfort dish on a leisurely weekend when you don’t want to spend hours in the kitchen.

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 dish 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!

Score!

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!

Deluxe Tuna Noodle Casserole
 
Author:
Ingredients
  • 8 oz. dry gluten-free pasta noodles (Pasta Joy pasta, elbows, fusilli, or spirals!)
  • Two 7-ounce cans of tuna, well drained
  • 1½ cups Veganaise(we like the Grapeseed oil base)
  • ¾ cups milk (almond or coconut milk)
  • ½ teaspoons pink Himalayan salt
  • ¼ teaspoon white ground pepper

  • Topping
  • ¼ cup gluten-free breadcrumbs (Hol-grain brown rice bread crumbs)
  • ¼ cup grated Daiya mozzarella cheese
  • 2 tablespoons raw/organic butter or raw organic coconut oil
Instructions
  1. Preheat oven to 350.
  2. Cook noodles as directed, then drain.
  3. In a large bowl, combine tuna, Veganaise, milk, salt, and pepper. Pour into ungreased 2-quart casserole dish.
  4. In a separate bowl, combine the breadcrumbs, Daiyacheese shreds, and butter or coconut oil, and sprinkle on top of the items in the casserole dish.
  5. Cover with parchment paper and bake for 30-35 minutes.
  6. Remove parchment paper and bake uncovered for 10 minutes.
Notes
If you want a creamier casserole, then use the proportions in the recipe. But if you want a lower-fat version, use more almond milk and less Veganaise or SoDelicious unsweetened coconut milk yogurt for a thinner mixture.

I like to use brown rice bread crumbs by Hol-Grain. You can also use your favorite gluten-free bread. Just toast it, cool it and pulverize it in the blender to make breadcrumbs. Be sure to store your extra breadcrumbs in the freezer.

Be sure that all of the noodles are covered by the bread crumbs because when you’re cooking with GF pasta, if any of the noodles are exposed, they get really crispy. And if you’ve got any picky eaters, they’ll be sure to find that one little noodle that stuck out!

For the topping, if your family uses dairy, then substitute raw organic Parmesan cheese, if you’d like.

This is a great meal to make ahead and freeze! Oftentimes, I’ll make 2 at time and freeze one. These are perfect for those days when life happens and you need a hearty crowd-pleasing meal.

See another of our favorite recipes using brown rice – Brown Rice Pudding!

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