This simple, healthy tuna casserole is the perfect family friendly pantry meal!
I know what you’re thinking, 1975 called and they want their tuna casserole back. But all things become new again, right? I’m wearing circa 1986 skinny jeans and I feel pretty good about it. Plus, it’s new to me! I’ve never made a tuna casserole before. I literally just made it up as I went. I knew what the basic components were, and that’s about it.
Who knew tuna casserole was this good? Had I known, I would’ve been whipping this bad boy up years ago. For one, it’s a skillet meal. And you know how I feel about that. LOVE IT. For two, it’s mainly pantry ingredients. I could have probably gotten away with using canned mushrooms, but that’s going a little off the rails for this girl. Fresh mushrooms, an onion, a little shredded cheese, and the pantry takes care of the rest. So simple.
It’s also family friendly. Even after I announced it was healthy, it was scarfed down faster than most of my previous black bean pasta creations. Is it the creamy mushroom-based sauce that’s so alluring? Perhaps. Or maybe it’s the shredded cheese and bread crumbs I sprinkled on top? Cheese is always a good trick to get anyone to eat anything.
Regardless of the why, it was universally loved and I got some props for making a healthy dish the family loved. A win-win in my book.
I should mention, too. I cooked this “casserole” in a skillet. You don’t have to do that. You could prep the veggies and the sauce in a skillet, add the pasta to the sauce, and then throw it all into a casserole dish to bake.
The next time you just have no inspiration in the kitchen, try making a quick tuna casserole. Oh, and black bean pasta not required!
Here’s how I made it:
Healthy Tuna Casserole with Black Bean Pasta
- 3 cans tuna albacore or chunk packed in oil or water (I used oil), drained
- 7 oz bag Explore Asian Black Bean pasta or any pasta you have
- 1 Tbsp olive oil
- 1 small onion chopped
- 2 cups white or brown mushrooms sliced
- 1 cup peas fresh or frozen
- 1 can condensed mushroom soup
- 1 Tbsp flour sub 1 tsp cornstarch, if gluten free
- 16 oz vegetable broth
- 1 cup cheddar cheese shredded (I used Cabot)
- Bread crumbs for topping use gluten free version, as needed
- Sea salt and pepper to taste
Preheat oven to 350. Prepare pasta. Once cooked, drain and set aside.
While pasta is cooking, heat oil on med-high in large skillet. Add onions and cook for 2 minutes, or until fragrant. Add mushrooms and cook for 3 minutes more, or until just soft. Add peas and cook 1-2 minutes more.
Add flour (or cornstarch) to veggies and mix well to combine.
Add canned soup and broth.Stir well and simmer until soup and veggies are combined well.
Add cooked pasta and stir well again to combine.
Add tuna and stir well to incorporate.
Stir in 1 cup shredded cheddar cheese.
If cooking right in skillet, add breadcrumbs and a sprinkle of cheese. If using casserole dish, transfer to dish and add cheese and bread crumbs.
Bake in oven for 25 minutes, or until hot and bubbly!