Healthy Tuna Noodle Casserole
Tuna noodle casserole is comfort food. There’s just something about this hearty hot dish that brings back memories of childhood.
Think of this recipe as a gourmet grown-up version of the tuna noodle casserole you grew up eating. We’re switching out noodles for spaghetti squash and replacing canned cream of mushroom soup with a spicy and flavorful homemade version.
I think the only thing that’s the same in my version vs. the mostly processed version is the peas. And, if you don’t like peas, I suppose you can substitute them for something else.
The great thing about using spaghetti squash as a base for this casserole is that it’ll stretch the dish for several meals. I’d say this dish could easily feed six people. I’ve already had it for like 4 meals and there’s more than half left. It’s so delicious that you’ll look forward to leftovers. This with some hot sauce (cholula, please) – ohh man, what a combination.
A note about my homemade cream of mushroom soup – when you blend this together, I suggest blending the soup until it’s nice and thick so that it better coats the “spaghetti” strands.
When you put this in the oven, it’ll get nice and bubbly. After it’s done cooking, top it with a mix of almond flour and butter or ghee and bake until golden on top!
“Another stellar recipe; thank you Ashley! I’m basically snowed in here in eastern Washington and was scouring the pantry for dinner ingredients. With the last spaghetti squash from my summer garden and some “vintage” dried porcini mushrooms, I pulled it together. WOW that mushroom soup is AMAZING in itself – next time I’m making it to eat on its own. We’ll enjoy this delicious and healthy dish for a few meals; thanks again.”
Irene G.
Ingredients
Tuna Noodle Casserole
- 2 5 ounce cans of canned tuna (I like the Wild Planet brand)
- 2 cups homemade mushroom soup
- 2 cup peas
- 1 large spaghetti squash 4-5 pounds
- 1 teaspoon fine sea salt
- ½ teaspoon turmeric powder
- ¼ teaspoon black pepper
Topping:
- ½ cup almond flour
- 1 tablespoon butter or ghee
Instructions
- Preheat oven to 400 degrees.
- Combine the tuna, cream of mushroom soup, peas and cooked spaghetti squash strands and spices in a casserole dish.
- Bake at 400 degrees for 20 minutes, or until the casserole is bubbling.
- In the meantime, combine the butter and the almond flour in a small bowl and mix well.
- Once the casserole has finished cooking, sprinkle the flour mixture on top of the casserole dish.
- Put the dish back in the oven, and bake for 10 more minutes, or until the top is golden brown (broil for a minute if needed).
To prepare squash using the oven method:
- Preheat oven to 375.
- Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
- Place squash cut side down in a baking dish.
- Bake for 30-45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).
Christa says
How many servings does this make?
Irene G. says
Another stellar recipe; thank you Ashley! I’m basically snowed in here in eastern Washington and was scouring the pantry for dinner ingredients. With the last spaghetti squash from my summer garden and some “vintage” dried porcini mushrooms, I pulled it together. WOW that mushroom soup is AMAZING in itself – next time I’m making it to eat on its own. We’ll enjoy this delicious and healthy dish for a few meals; thanks again.
Ashley - My Heart Beets says
Thanks, Irene! I’m glad to hear you liked this so much 🙂
Cate says
How random, I just found this recipe and I was snowed in last week in eastern Washington! I think you are further east than me, I’m in Tri-Cities and we got a Chinook and an overnight thaw. I make my own tuna noodle casserole all the time, but just prepared my last winter spaghetti squash yesterday and wondered if anyone ever made a casserole with those rather than pasta noodle. So Googling I went and found a recipe almost identical to my own, with the substitute I wanted to use. Nice to see others enjoy this dish too. Just wanted to say hello…LOL!
PattyG says
Hi, could the Miracle noodles or Shirataki noodles be substituted for the spaghetti squash?
My Heart Beets says
Hi Patty, I haven’t tried it that way so I can’t say but if you do please let us know how it goes!
Aimee Schnipke says
I’ve been dying to try this recipe. I’m starting the mushroom soup and getting the spaghetti squash in the oven, but I have a question: we don’t do any dairy. including ghee. I think coconut oil would probably work, but we also try to limit oil. Any ideas for the topping? And thank you so much for the recipes. 🙂
My Heart Beets says
Hi Aimee, sorry for the late reply! Yes you can use coconut oil instead of ghee! How did it turn out for you?
Alyssa Bilton-Smith says
I just made your mushroom soup in preparation for this and it’s amazing! But I was wondering what size Casserole dish you used for this?
My Heart Beets says
Alyssa, I’m so glad you like the soup! I used a 9×13 but any size dish will work 🙂