Cauliflower Tuna Noodle Casserole is a delicious and comforting dish that brings a healthy twist to a classic favorite. This recipe combines tender tuna with pasta or cauliflower, creamy sauce, and cheese, creating a meal that the whole family will enjoy. If you’re looking for a comforting dinner that’s also healthy, you might also want to check out this cabbage casserole for a flavorful alternative.
Why Make This Recipe
This casserole is perfect for a busy weeknight dinner, as it is easy to prepare and takes less than an hour to make. The use of cauliflower instead of pasta makes it a lower-carb option, which can be suitable for those on specific diets. Additionally, it’s a great way to sneak in some vegetables while still satisfying cravings for something cheesy and hearty. You may also find Chicken Green Beans Dinner Casserole useful.
How to Make Cauliflower Tuna Noodle Casserole
Ingredients
- 1 can tuna, drained
- 8 oz egg noodles (or cauliflower for a low-carb option)
- 2 cups cauliflower florets
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
Directions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions or steam the cauliflower florets until tender.
- In a large mixing bowl, combine the drained tuna, cooked noodles or cauliflower, cream of mushroom soup, milk, peas, cheese, garlic powder, salt, and pepper.
- Transfer the mixture into a greased casserole dish.
- If using, sprinkle breadcrumbs on top for added crunch.
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden on top.
- Serve warm.
{image_2} You may also find Creamy Crab Rangoon Casserole useful.
How to Serve Cauliflower Tuna Noodle Casserole
This casserole can be served as a standalone dish, but it pairs well with a fresh green salad or steamed vegetables for a complete meal. For an extra touch, you can garnish with fresh herbs like parsley or green onions.
How to Store Cauliflower Tuna Noodle Casserole
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, pop it in the oven at 350°F until warmed through, or microwave individual portions for convenience.
Tips to Make Cauliflower Tuna Noodle Casserole
- For a creamier texture, consider adding extra cheese or a splash of cream to the mixture before baking.
- You can also mix in other vegetables like bell peppers or carrots for additional flavor and nutrition.
- If you want a crunchier topping, broil the casserole for a couple of minutes after baking to achieve a golden crust.
Variation
For a twist on this dish, try adding different types of cheese, such as mozzarella or pepper jack. You can also substitute the cream of mushroom soup with any creamy soup of your choice for varied flavors.
FAQs
Can I use fresh tuna instead of canned?
Yes, you can use cooked fresh tuna. Just make sure it’s flaked and cooked before adding it to the mixture.
Is this dish gluten-free?
If you substitute the egg noodles with gluten-free pasta or cauliflower, this dish can be made gluten-free.
Can I freeze the casserole?
Yes, you can freeze this casserole before baking it. Just cover it well and store it for up to a month. When ready to bake, thaw it in the refrigerator overnight and bake as directed.
Conclusion
Cauliflower Tuna Noodle Casserole is not only a comforting and satisfying meal but also a nutritious choice that the whole family will love. If you’re looking for another healthy casserole option, check out this low carb tuna casserole recipe for further inspiration!
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Cauliflower Tuna Noodle Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Low-Carb
Description
A delicious and comforting casserole that combines tuna, cauliflower, and a creamy sauce for a healthier twist on a classic favorite.
Ingredients
- 1 can tuna, drained
- 8 oz egg noodles (or cauliflower for a low-carb option)
- 2 cups cauliflower florets
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions or steam the cauliflower florets until tender.
- In a large mixing bowl, combine the drained tuna, cooked noodles or cauliflower, cream of mushroom soup, milk, peas, cheese, garlic powder, salt, and pepper.
- Transfer the mixture into a greased casserole dish.
- If using, sprinkle breadcrumbs on top for added crunch.
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden on top.
- Serve warm.
Notes
Adds vegetables while satisfying cheesy cravings. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: cauliflower, tuna, casserole, healthy dinner, comfort food