Tuna Noodle Casserole from Scratch but Healthier

Tuna Noodle Casserole from Scratch but Healthier

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Gary J. Morin 0

Inspired by comments from cookinggardener and KPZ111. No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole.

Modified from: Tuna Noodle Casserole from Scratch

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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Coat a medium baking dish with nonfat cooking spray.
  3. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
  4. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
  5. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with marjoram, nutmeg, red pepper, salt and pepper.
  6. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish.
  7. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
  8. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.


I keep reading this but can't see where the chicken stock goes in. Haven't baked it yet, but do wish I hadn't put in all the red pepper, I can't taste much else. Maybe it will mellow after it ...

I pretty much did this but substituted thyme for the marjoram...turned out great and is less than 400 calories per serving. thanks for the healthier version!