Classic No Noodle Tuna Casserole

Here is my favorite no noodle tuna casserole recipe, with tender vegetables, creamy sauce, melted cheese, and all the comfort food flavors you love, but without the pasta.

This tuna casserole is perfect for busy weeknights when you want something filling and satisfying. My kids actually prefer this version over the traditional noodle kind, and it’s become our go-to when we need dinner on the table fast.

What Kind of Tuna Should I Use?

For this no-noodle casserole, you’ll want to stick with water-packed tuna rather than oil-packed since it gives you better control over the moisture content. Both chunk light and solid white albacore work well, though chunk light tends to be more budget-friendly and has a milder flavor that pairs nicely with the other ingredients. If you’re concerned about mercury levels, chunk light is also the better choice since it typically contains less mercury than albacore. Make sure to drain your tuna really well before adding it to the casserole – you can even give it a gentle squeeze with paper towels to remove excess water and prevent your dish from getting soggy.

Options for Substitutions

This no-noodle casserole is pretty forgiving when it comes to swaps and substitutions:

• Tuna: You can easily swap the tuna for canned salmon, cooked chicken breast, or even leftover rotisserie chicken. Just make sure to drain any liquid and flake it into similar-sized pieces.
• Green beans: Don’t have green beans? Try frozen broccoli florets, asparagus pieces, or even cauliflower. Fresh vegetables work great too – just blanch them for a few minutes first to soften them up.
• Red bell pepper: Any color bell pepper works here, or you can use diced zucchini or yellow squash for a different flavor profile.
• Cheddar cheese: Feel free to mix it up with Swiss, mozzarella, or even a Mexican cheese blend. Just stick with good melting cheeses for the best texture.
• Almond meal: If you don’t have almond meal, regular all-purpose flour works just fine. You can also use coconut flour, but use only 1 tablespoon since it’s more absorbent.
• Mayonnaise: Greek yogurt or sour cream can replace the mayo for a lighter option, though the texture will be slightly different. Start with 3 tablespoons and add more if needed.

Watch Out for These Mistakes While Cooking

The biggest mistake with this no-noodle tuna casserole is not properly draining your tuna – excess water will make your casserole watery and prevent it from holding together, so press the tuna with paper towels after draining to remove every bit of moisture.

Another common error is undercooking your vegetables, especially the green beans, which should be tender before mixing with the other ingredients since they won’t have much time to soften in the oven.

Don’t skip seasoning each layer as you go – taste your vegetable mixture and tuna mixture separately before combining, and remember that the almond meal helps bind everything together, so don’t leave it out even if the amount seems small.

Finally, let the casserole rest for about 10 minutes after baking so it can set up properly and won’t fall apart when you serve it.

What to Serve With No Noodle Tuna Casserole?

This hearty casserole is pretty filling on its own, but I love serving it with a simple side salad to add some fresh greens to the meal. A basic mixed greens salad with cucumber and cherry tomatoes works perfectly, or you could go with a crisp Caesar salad for something a bit more substantial. Since the casserole is rich and cheesy, some crusty bread or dinner rolls are great for soaking up any extra flavors on your plate. For a lighter option, steamed broccoli or roasted asparagus pairs nicely with the tuna and cheese flavors without making the meal too heavy.

Storage Instructions

Refrigerate: This no noodle tuna casserole keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day after all the flavors have had time to meld together. It’s perfect for meal prep lunches throughout the week.

Freeze: You can definitely freeze this casserole for up to 3 months in a freezer-safe dish or container. Just make sure it’s completely cooled first, and consider portioning it out into individual servings for easier thawing. The texture might be slightly different after freezing, but it’s still delicious.

Reheat: To warm up leftovers, just pop individual portions in the microwave for 1-2 minutes, or reheat the whole dish in a 350°F oven for about 15-20 minutes until heated through. You might want to add a sprinkle of extra cheese on top if it looks a bit dry after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 120-135 g
• Fat: 45-55 g
• Carbohydrates: 15-20 g

Ingredients

For the vegetable mixture:

• 2 medium garlic cloves
• 1 large celery stalk, finely chopped
• 1/2 large red bell pepper, finely chopped
• 1/4 large red onion, finely chopped
• 1 cup green beans, chopped (fresh or thawed frozen)
• 1 tbsp olive oil

For the casserole:

• 20 oz water-packed tuna, drained
• 1/4 cup mayonnaise
• 1 cup cheddar cheese, shredded

For the topping:

• 2 tbsp almond meal or almond flour
• Salt and black pepper to taste

Step 1: Prepare and Sauté the Vegetables

• 1 tbsp olive oil
• 1/4 large red onion, finely chopped
• 2 medium garlic cloves
• 1 large celery stalk, finely chopped
• 1/2 large red bell pepper, finely chopped
• 1 cup green beans, chopped (fresh or thawed frozen)

Preheat your oven to 350°F (175°C).

Begin by gathering and prepping all your ingredients.

In a medium skillet, heat the olive oil over medium to low heat.

Add the finely chopped red onion, garlic cloves, celery, red bell pepper, and chopped green beans.

Sauté until the onions are translucent and the vegetables are slightly softened, about 5-7 minutes.

Remove from heat and let the mixture cool slightly before the next step.

Step 2: Combine Filling Ingredients

• vegetable mixture from Step 1
• 20 oz water-packed tuna, drained
• 1/4 cup mayonnaise
• 1 cup cheddar cheese, shredded

In a medium to large mixing bowl, combine the sautéed vegetable mixture from Step 1 with the drained tuna, mayonnaise, and shredded cheddar cheese.

Mix thoroughly so everything is evenly incorporated.

If you like, you can stir in some cooked noodles at this stage for a heartier casserole.

I find it helpful to let the sautéed veggies cool for a few minutes before combining so they don’t melt the cheese right away.

Step 3: Assemble and Top the Casserole

• mixture from Step 2
• 2 tbsp almond meal or almond flour

Transfer the tuna and vegetable mixture from Step 2 into a casserole or baking dish, spreading it evenly.

Sprinkle the almond meal or almond flour over the top to create a light, crunchy topping.

Step 4: Bake the Casserole

Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and the topping is lightly golden.

This step gives the casserole a nice texture and flavor.

I always check at the 20-minute mark to avoid over-baking.

Step 5: Cool and Season Before Serving

• salt and black pepper to taste

Remove the casserole from the oven and allow it to cool slightly before serving.

Taste and season with salt and black pepper as desired.

For extra flavor, I sometimes add a dash of black pepper just before serving.

Enjoy your casserole alongside a fresh salad or your favorite veggies.

Classic No Noodle Tuna Casserole

Delicious Classic No Noodle Tuna Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 975 kcal

Ingredients

  

For the vegetable mixture:

• 2 medium garlic cloves
• 1 large celery stalk, finely chopped
• 1/2 large red bell pepper, finely chopped
• 1/4 large red onion, finely chopped
• 1 cup green beans, chopped (fresh or thawed frozen)
• 1 tbsp olive oil

For the casserole:

• 20 oz water-packed tuna, drained
• 1/4 cup mayonnaise
• 1 cup cheddar cheese, shredded

For the topping:

• 2 tbsp almond meal or almond flour
• salt and black pepper to taste

Instructions

 

• Preheat your oven to 350°F (175°C). Begin by gathering and prepping all your ingredients. In a medium skillet, heat the olive oil over medium to low heat. Add the finely chopped red onion, garlic cloves, celery, red bell pepper, and chopped green beans. Sauté until the onions are translucent and the vegetables are slightly softened, about 5-7 minutes. Remove from heat and let the mixture cool slightly before the next step.
• In a medium to large mixing bowl, combine the sautéed vegetable mixture from Step 1 with the drained tuna, mayonnaise, and shredded cheddar cheese. Mix thoroughly so everything is evenly incorporated. If you like, you can stir in some cooked noodles at this stage for a heartier casserole. I find it helpful to let the sautéed veggies cool for a few minutes before combining so they don't melt the cheese right away.
• Transfer the tuna and vegetable mixture from Step 2 into a casserole or baking dish, spreading it evenly. Sprinkle the almond meal or almond flour over the top to create a light, crunchy topping.
• Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and the topping is lightly golden. This step gives the casserole a nice texture and flavor. I always check at the 20-minute mark to avoid over-baking.
• Remove the casserole from the oven and allow it to cool slightly before serving. Taste and season with salt and black pepper as desired. For extra flavor, I sometimes add a dash of black pepper just before serving. Enjoy your casserole alongside a fresh salad or your favorite veggies.