Make Ahead

Tuna Veggie Noodle Casserole

May 13, 2021
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Photo by [email protected]
Author Notes

This is a take on Tuna Noodle Casserole I had as a kid but is a healthier alternative to mom's high-calorie recipe. —[email protected]

  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 6
  • 4 tablespoons unsalted butter
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced carrot
  • 1 ounce minced sun-dried tomato
  • 1/4 cup fresh peas, blanched
  • 1 cup condensed cream of mushroom soup
  • 1 cup condensed cream of celery soup
  • 3 ounces 1/2 and 1/2
  • 10 ounces fresh albacore tuna cut in strips
  • 1 cup crushed kettle cooked potato chips
  • 1/2 pound Farfalle pasta
In This Recipe
  1. Cook pasta in plenty of salted water until very al dente. Cool and reserve.
  2. Saute onion, carrot, peas, and bell pepper in butter over medium-high heat until soft.
  3. Reduce heat to low and add sun-dried tomato and tuna. Gently stir until tuna begins to flake.
  4. Add both condensed soups, pasta, and 1/2 and 1/2. bring to a simmer then place into greased an 8x8 casserole dish.
  5. NOTE: this can be made ahead and baked at a later time.
  6. Top with crushed potato chips and bake for 20 minutes at 350.

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