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Essential Oils Diet Book Essential Lifestyle Approved Recipe

This healthy tuna noodle casserole is both decadent and uses ingredients that won’t inflame allergies. 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 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!

Healthy Tuna Noodle Casserole
Prep time
Cook time
Total time
Serves: 6-8 serving
  • Large pot
  • Mixing bowls
  • 2-quart casserole dish
  1. Preheat the oven to 350°F. Cook the noodles according to the package instructions. Drain, run briefly under cool water, and drain again.
  2. 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.
  3. In a separate bowl, mix the gluten-free breadcrumbs, shredded cheese alternative, and butter. Sprinkle on top of the noodle mixture.
  4. Bake for 30-35 minutes. Remove the parchment paper and bake, uncovered for 10 more minutes. Enjoy!
You can substitute the tuna for cooked tuna steaks or cooked salmon. We placed the salmon skin-side down, and basted it with olive oil. Then, we cooked it at 425℉ for 10-15 minutes. After it was cooked, we discarded the skin and flaked the fish with a fork, discarding any bones. You can use wild-caught Sockeye or Coho salmon.

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


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