Tuna Noodle Casserole

Classic American comfort food at its best. Assemble this the night before, then tomorrow pop it in the oven, put your feet up and have a cold drink. Neither fancy nor gourmet, but still 100% delicious. AND 100% SALT FREE!!

Serves 6.

SODIUM CONTENT: 124 mg per serving


1 16-oz. pkg. wide egg noodles
2 T. vegetable oil
1 10-oz. pkg. cremini (Baby Bella) mushrooms, sliced
1 c. diced celery (2-3 stalks, with leaves)
1 c. diced green bell pepper (about 1/2 pepper)
1 c. diced onion (1/2 med/large onion)
4 t. minced garlic (4 cloves)
2 6-oz. cans no-salt-added very low sodium tuna, drained (available in many supermarkets nationwide and online at healthyheartmarket.com)
1 c. sour cream
1/2 c. shredded low sodium Swiss cheese
1/2 t. dried marjoram
1/2 t. dried basil
1/2 t. freshly ground black pepper
1/4 t. dried savory
1/4 t. dried thyme
1/4 t. ground rosemary
1/4 t. ground sage


Bring a large pot of water to boil over high heat. Add dry noodles and cook 9 minutes, stirring once or twice. Drain and set aside.

Preheat oven to 350 degrees.

Heat oil in a saute pan over medium-high heat. Add mushrooms, celery, bell pepper, onion and garlic and cook, stirring, 10 minutes. Remove from heat and add to the noodles, along with remaining ingredients – sour cream, cheese and seasonings – and stir well to combine. Pour mixture into a 3-quart oven-proof casserole dish and cover with lid or aluminum foil. Place pan on middle rack in oven and bake 40-45 minutes. Remove from oven and serve immediately.

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