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10 Tuna Casserole Recipes That Are Love at First Bite

If you like tuna and want fast and delicious dinners, these 10 easy tuna casserole recipes have you covered.

When it comes to making a quick, delicious meal with minimal cleanup, it’s hard to beat tuna casserole.

It’s a one-pot staple that you can always count on to satisfy, and, as you’ll see, it’s extremely versatile. There’s something for everyone here.

For example, if want something fresh, try the Creamy Avocado Noodles & Tuna Casserole. For a fast and macro-friendly meal, go with the Easy Tuna Casserole. And if you’re craving comfort, the Old Fashioned Tuna Casserole recipe is killer.

So, if you come home after a busy day of work, training, and errands and want something flavorful that doesn’t require a ton of time, ingredients, or cooking skills, then you’ve come to the right place.


Tuna Zoodle Casserole

tuna green chile zoodle casserole Picture courtesy of Cotter Crunch

There are lots of variations on tuna casserole, including pasta, rice, and even quinoa. But if you want to keep it low-carb, try this recipe with zucchini noodles.

This one’s also paleo with coconut flour, coconut milk, and mayonnaise made with olive oil. And if you want to make a spicy tuna casserole, include a can of diced green chiles.

Serves 6


3 zucchini (about 6” each)

2 cans (5 oz. each) tuna

4 oz. diced green chiles

1/2 cup mayonnaise with olive oil

2 Tbsp. chopped chives

1/2 tsp. sea salt (or dehydrated garlic)

1 Tbsp. mustard

1/4 tsp. garlic powder

1/4 tsp. freshly ground black pepper

1/2 cup chopped onion

1/2 cup chopped celery

1 Tbsp. avocado oil

2 Tbsp. coconut flour (or tapioca starch)

1/2 cup coconut milk

1/2 tsp. red pepper flakes

Fresh parsley (optional garnish)

Nutrition Facts (Per Serving)

Calories: 258

Protein: 16 grams

Carbs: 14 grams

Fat: 17 grams


Easy Tuna Casserole

Easy Tuna Noodle Casserole Picture courtesy of The Seasoned Mom

Looking for a fast, high-protein tuna casserole? It’s possible, and it takes just a handful of ingredients.

This is the kind of healthy weeknight dinner that you can throw together quickly and then relax while you wait. Once the noodles are cooked and all the ingredients are mixed together, it’ll take a half hour in the oven to bake.

Serves 4


1 large can (12 oz.) albacore tuna

2 cups cooked egg noodles

1 small can (8.5 oz.) peas, drained

1 can condensed cream of mushroom soup

1 cup whole milk (or cream)

1/2 tsp. curry powder

3/4 cup (about 3 oz.) grated cheddar cheese (optional topping)

Nutrition Facts (Per Serving)

Calories: 294

Protein: 24 grams

Carbs: 36 grams

Fat: 6 grams


Veggie-Packed Tuna Casserole

veggie tuna casserole Picture courtesy of Fannetastic Food

Tuna casserole can be flavorful and loaded with nutrition, or it can be a cafeteria flop. This one features tons of vegetables, which not only add vitamins and fiber, but also make it taste fresh and not frozen.

And rather than using fatty mayo or salty cream of mushroom soup, you can use Greek yogurt to make a creamy casserole. Altogether this meal has balanced nutrition, but it’s just as easy to cook as the classic American dinner.

Serves 4


2 cups dry whole-wheat rigatoni

1 cup diced onion

1 cup chopped bell peppers

4 cups fresh baby spinach, packed

1 1/2 cups frozen peas

1 large can (12 oz.) chunk light tuna, packed in water

1 cup low-sodium chicken broth

1/2 cup plain full-fat Greek yogurt

1/4 cup low-fat milk

1/4 cup (about 1 oz.) shredded sharp cheddar

2 Tbsp. Dijon mustard

1 tsp. freshly ground black pepper

1/2 tsp. garlic powder

Nutrition Facts (Per Serving)

Calories: 378

Protein: 32 grams

Carbs: 49 grams

Fat: 7 grams


Healthy Tuna Casserole with Brown Rice

Healthy Tuna Casserole Picture courtesy of The Endless Meal

This simple tuna casserole is one to try if you’re not big on the original. There’s still canned tuna, of course, but It makes creative use of cashews for a creamy sauce.

Plus, it has brown rice instead of soggy pasta, so it’s a great alternative if you want a high-protein meal and aren’t a fan of the classic recipe.

Serves 6


1 cups raw cashews, soaked in cold water

1 1/2 cups brown rice

1 tsp. sea salt

1 clove garlic, grated or finely minced

2 cups frozen peas

2 cans (5 oz. each) tuna, drained

1 Tbsp. + 1 tsp. extra-virgin olive oil, divided

2 cups fresh croutons

1/2 cup panko bread crumbs

Nutrition Facts (Per Serving)

Calories: 536

Protein: 25 grams

Carbs: 65 grams

Fat: 20 grams


Gluten-Free Tuna Casserole

gluten free tuna noodle casserole Picture courtesy of Abbey’s Kitchen

This tuna casserole is perfect for adults who are over tuna casserole. There’s lots of fresh veggies, including peas, carrots, and broccoli. The mix also includes fresh mushrooms, so there’s no canned soup, and spaghetti squash in place of pasta.

And since it’s topped with potato chips made from a blend of root veggies, there’s nothing but nutritious ingredients to enjoy in this tuna casserole with spaghetti squash.

Serves 6


1 medium spaghetti squash (about 6 cups)

1 Tbsp. extra-virgin olive oil

1/2 onion, minced

1 stalk celery, diced

1 carrot, finely diced

1/4 cup rice flour

1 1/2 cups reduced-sodium vegetable stock

1 1/2 cups low-fat milk

1 Tbsp. fresh thyme leaves, minced

2 Tbsp. fresh parsley, chopped

1 cup crimini mushrooms, thinly sliced

1 cup broccoli, cut into small florets

1 cup frozen peas

2 cans (5 oz. each) albacore tuna packed in water, drained well

1 cup (about 4 oz.) sharp cheddar cheese, finely shredded

1 cup Original Terra vegetable chips, crushed

Nutrition Facts (Per Serving)

Calories: 366

Protein: 25 grams

Carbs: 28 grams

Fat: 18 grams


Old-Fashioned Tuna Noodle Casserole

Old Fashioned Tuna Noolde Casserole Picture courtesy of Sweet Little Bluebird

Can’t remember your mom’s recipe? This classic casserole will probably taste like the one you grew up on, so if you’re looking for a standard to start with, this is it.

Once you know the basics, it’s easier to figure out how to make it healthier. Start with small changes like reduced-fat cheddar and using Greek yogurt instead of sour cream. Then build up to trying variations including brown rice and fresh mushrooms, like other healthy casseroles on this list.

Serves 8


12 oz. wide egg noodles

1/2 cup yellow onion, diced

2 Tbsp. butter

1 large can (12 oz.) solid white albacore tuna in water, drained

2 cans (10.5 oz. each) condensed cream of mushroom soup

1/3 cup mayonnaise

1/3 cup sour cream

1/3 cup milk

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 cup (about 4 oz.) shredded cheddar

1 cup peas

1 cup crushed potato chips

Nutrition Facts (Per Serving)

Calories: 476

Protein: 24 grams

Carbs: 46 grams

Fat: 22 grams


Skinny Tuna Noodle Casserole

low fat tuna casserole Picture courtesy of SkinnyTaste

Traditional tuna casserole uses egg noodles, but they aren’t all they’re cracked up to be. Despite the name, they’re still made from mostly wheat flour, so if you’re looking for a source of protein, get yolk-free noodles that use egg whites.

For more smart recipes like this, pick up The Skinnytaste Cookbook: Light on Calories, Big on Flavor by Gina Homolka.

Serves 6


6 oz. no-yolk noodles

1 Tbsp. butter

1 medium onion, minced

3 Tbsp. flour (or rice flour)

1 3/4 cups fat-free chicken broth

1 cup 1% milk

10 oz. sliced baby bella mushrooms

1 cup frozen petite peas, thawed

2 cans (5 oz. each) tuna in water, drained

1 cup (about 4 oz.) reduced-fat sharp cheddar

Butter-flavored cooking spray

2 Tbsp. Parmesan cheese

2 Tbsp. whole-wheat seasoned breadcrumbs

Nutrition Facts (Per Serving)

Calories: 318

Protein: 27 grams

Carbs: 34 grams

Fat: 7 grams


Grown-Up Tuna Noodle Casserole

tuna noodle and cheese casserole recipe Picture courtesy of Six Dollar Family

Tuna casserole may seem like a one-note dish, but there are lots of ways to change things up. For optimal flavor, this one uses both cream of mushrooms soup and fresh mushrooms.

It also has a mix of cream cheese and sour cream instead of mayo. And to really make a switch, you can even use 3 cups of shredded chicken or turkey instead to turn it into a totally different casserole.

Serves 4


2 cans (5 oz. each) tuna, drained

3 Tbsp. extra-virgin olive oil

1/2 large onion, diced

4 baby bella mushrooms, sliced

1 tsp. garlic powder

1/2 package (4 oz.) reduced-fat cream cheese

1/2 cup reduced-fat sour cream

1 can (10.5 oz.) cream of mushroom soup

3/4 cup milk

8 oz. pasta

1 cup (about 4 oz.) shredded reduced-fat Colby Jack cheese

1 cup French fried onions

Salt and freshly ground black pepper to taste

Nutrition Facts (Per Serving)

Calories: 717

Protein: 39 grams

Carbs: 50 grams

Fat: 39 grams


Tuna & Mushroom Casserole

tuna and mushroom casserole Picture courtesy of Lucky Star

Trying to avoid processed foods? Even though tuna casserole may seem like it’s straight out of the 1950s, there are nutritious ways to prepare one with whole ingredients and update it for today’s tastes. Use fresh mushrooms instead of canned condensed soup.

Make your own breadcrumbs using leftover bread. And you can even skip the canned tuna and use tuna steak that’s cooked and flaked.

Serves 4


1 can (6 oz.) shredded tuna, drained

3 cups cooked brown rice

1 container (8 oz.) button mushrooms, roughly chopped

1/2 cup low-fat milk

1 tsp. chopped fresh thyme

1 onion, finely chopped

2 tsp. whole-grain mustard

Freshly ground black pepper to taste

3/4 cup (about 3 oz.) shredded reduced-fat cheddar

1 cup whole-wheat breadcrumbs

Nutrition Facts (Per Serving)

Calories: 556

Protein: 30 grams

Carbs: 81 grams

Fat: 12 grams


Creamy Avocado Noodles & Tuna Casserole

Creamy Avocado Noodles and Tuna Casserole Picture courtesy of Food Network

Bring tuna casserole into the twenty-first century with this update, which leaves the mayo and Campbell’s soup behind. Instead fresh avocados make it creamy, and there’s garlic, bell pepper, and parmesan for added flavor.

To get complex carbs, you can use whole-wheat pasta, but if you don’t love the texture, replace just half the regular pasta rather than swapping out all of it.

Serves 8


Avocado Tuna Casserole:

2 large avocados (about 1 1/4 lbs.)

3 Tbsp. fresh lime juice

2 cups dry whole-grain penne pasta

2 cups dry regular penne pasta

1 1/2 cups low-fat milk

3 cloves garlic, sliced

1 tsp. dried oregano

1 medium red bell pepper, diced

3/4 cup Italian parsley, roughly chopped

3/4 cup (about 2.5 oz.) shredded Parmesan

1/4 tsp. salt

1/2 tsp. freshly ground black pepper

1 large can (12 oz.) albacore tuna, drained and flaked


2 slices toasted whole-wheat bread, crumbled

1/4 tsp. garlic powder

1/4 tsp. ground paprika

1 tsp. extra-virgin olive oil

Nutrition Facts (Per Serving)

Calories: 416

Protein: 24 grams

Carbs: 42 grams

Fat: 18 grams


What did you think of these tuna casserole recipes? Have anything else to share? Let me know in the comments below!

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