Tuna Noodle Casserole

One of my guilty pleasures is tuna noodle casserole, but it’s not always the healthiest dish. I wanted to make a version that was healthier, while still retaining the creamy goodness of the casserole I love. My solution? Adding goat cheese!

You have to try it to believe how savory this dish is, even without all the butter and cream. I also chose not to give it a breadcrumb topping, but that can be added just before you pop it into the oven, if you prefer.


  • 8 oz of egg noodles
  • 4 oz of goat cheese
  • 1 medium onion, finely chopped
  • 1.75 cups of broth (veggie or mushroom recommended)
  • 0.25 cup of white wine
  • 15 oz of yellowfin tuna (around 3 tuna steaks).
  • 8 oz of baby portabella mushrooms, sliced or chopped.
  • 2 cups frozen peas (thawed)
  • 3 tbsp flour (I used oat flour, but whole wheat will also do)
  • 2 tbsp olive oil
  • Salt to taste


  1. Cook the noodles until they are almost done and set aside.
  2. Pre-heat the oven to 375F.
  3. In a saucepan, add 1 tbsp olive oil and your tuna. Lightly salt and cook for about 4 min on each side (until cooked through and flaky). Chop finely and set aside.
  4. In the same saucepan, add another 1tbsp of olive oil and the chopped onion. Cook until the onions are tender and turning opaque.
  5. Add flour to the onions and mix to coat, while continuing to cook for another 1-2 minutes.
  6. Add the broth and wine and bring to a boil, using a whisk to combine the onions and flour into the liquid. Turn the heat down when it thickens.
  7. Add the goat cheese and whisk until you completely incorporate the cheese into the sauce.
  8. Add the tuna, mushrooms, and peas and continue to cook for another minute, mixing well.
  9. Combine the noodles with the sauce, mixing well to combine. Then add to a 9×12″ pan and spread evenly.
  10. Cook at 375F for 25 minutes.

Makes 8 servings. 300 calories per serving.


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