I wasn’t raised in a home with tuna noodle casserole in the rotation, but it’s still comfort food in every sense. It’s warm and bubbly and just a bit creamy. I am pretty sure most classic recipes call for a can of soup. I created this version from scratch using campanelle, a curly pasta noodle instead of the traditional wide egg noodles. If you can’t find campanelle (Barilla makes this shape), you can use any other short pasta or egg noodles in its place.
Preparation time: 10 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 6
I grew up where tuna casserole was in rotation, but it was made with canned cream of mushroom soup and topped with crushed ripple potato chips! I was looking for a healthy version as I do get a hankering for it, especially with the cold weather. I’m going to make this tonight – it sounds like it will hit the spot.
Liliana, I hope it turned out to your liking! Thanks for your comment.
This recipe looks good, but I was wondering – why do you use the tuna in oil? I’ve always thought tuna in water was better for you (and tasted better).
Yes, tuna in water is lower in calories and fat. But I thought the oil-packed kind offered more flavor for this recipe. Since I’d already stripped some of the fat from the dish, I didn’t mind using the oil-packed variety. Try it with tuna in water and let me know what you think!
Followed the recipe, replaced the pasta water with additional milk, however, found it MUCH too dry! Will try to redeem the remainder with sour cream.
Sorry to hear it was dry, Barbara! Yes, try to moisten it however you like. I sometimes also use full fat Greek yogurt in place of sour cream and that has some added moisture. Thanks for letting me know!
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