Meal Type, Pasta

Skinny Tuna Noodle Casserole

This Skinny Tuna Noodle Casserole doesn’t taste“skinny”. Extra veggies and delicious Genova tuna make a delicious casserole everyone will rave over.


Original recipe courtesy of The Wicked Noodle.

Total Time 4 Servings
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
6 5 5 0

Ingredients

  • 1 12- ounce bag egg noodles cooked according to package directions
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion chopped
  • 16 oz sliced mushrooms
  • 2 carrots diced
  • 3 tablespoons all-purpose flour
  • 1 14.5 ounce can chicken stock or broth
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 2 cups very small broccoli florets
  • 2 cups frozen peas
  • 3 cans Genova Albacore Tuna in olive oil, drained
  • 2 cups reduced-fat milk
  • 2 cups shredded cheddar cheese
  • 1-2 cups panko breadcrumbs
  • cooking spray

Directions

  1. Preheat oven to 375F.
  2. Heat a large skillet over medium heat. Add olive oil and, when shimmering, add onions, mushrooms and carrots to skillet. Cook until onions are opaque and liquid from mushrooms has been released and evaporated.
  3. Sprinkle flour over vegetables and cook, stirring occasionally, for 1-2 minutes.
  4. Whisk in chicken stock until smooth. Simmer for 3-4 minutes. Stir in horseradish and Worcestershire sauce.
  5. Add broccoli, frozen peas and Genova tuna; stir well. Add milk and season to taste. Stir in shredded cheese.
  6. Place cooked egg noodles in the bottom of a greased 13x9 baking dish. Pour tuna mixture over the top of noodles, taking care to cover noodles completely. Sprinkle with panko breadcrumbs then spray with cooking spray to moisten.
  7. Bake for 25-30 minutes, or until breadcrumbs are golden brown and casserole is bubbling hot at the edges.