Not Yo’ Mama’s Tuna Noodle Casserole

This Not Yo’ Mama’s Tuna Noodle Casserole is a step above your typical Tuna Casserole. Your whole family will love this. Enjoy!

Not Yo’ Mama’s Tuna Noodle Casserole

I don’t know about your family, but my family tends to eat way more casseroles in the Fall and Winter. There’s something so comforting about them. Not to mention, they typically are great budget stretchers!

This Not Yo’ Mama’s Tuna Noodle Casserole is a little bit different than the regular tuna casserole you probably remember as a kid! It gets a “grown-up” look and taste with chopped spinach and roasted red bell peppers – and the wide egg noodles have been replaced with penne pasta!

This recipe could easily be halved and baked in an 8×8 or 9×9-in. baking dish if you need to feed less people. We like it with a side salad and some kind of garlic bread or rolls! Enjoy!

Featured at The Best Blog Recipes and Play.Party. Pin

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• Slow Cooker Chicken Stuffing Green Bean Casserole
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• Tuna Salad

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Servings: 8 servings

Not Yo’ Mama’s Tuna Noodle Casserole

By Jamie Sherman

This Not Yo’ Mama’s Tuna Noodle Casserole is a little bit different than the Tuna Noodle Casserole you probably remember as a kid! It gets a “grown-up” look and taste with chopped spinach and roasted red bell peppers – and the wide egg noodles have been replaced with penne pasta!

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

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Ingredients 

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• ▢ 16 ounces penne pasta
• ▢ 1 package frozen chopped spinach, thawed and squeezed dry
• ▢ 2 packages Knorr leek soup mix, 1.8 oz. each
• ▢ 3 cups milk
• ▢ Salt and pepper, to taste
• ▢ 2 – 3 cans Albacore tuna, drained, 6 oz. each
• ▢ 4 tablespoons chopped and drained roasted red bell peppers, from a 7 oz. jar
• ▢ 2 cups Mozzarella cheese, shredded, 8 oz.
• ▢ 2 tablespoons butter, melted
• ▢ ½ cup plain dry breadcrumbs

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Instructions 

• Heat oven to 350F.
• Spray a 9×13-in. casserole dish with cooking spray and set aside.
• Cook and drain the penne pasta according to package directions.
• While the pasta is cooking, mix the soup mix and milk in a large saucepan. Heat to boiling over medium heat, stirring constantly. Season with salt and pepper. Add the cooked and drained pasta, the spinach, tuna and bell peppers to the soup mixture.
• Spread the mixture evenly into the prepared casserole dish. Top with cheese.
• In a small bowl, combine the butter and breadcrumbs. Sprinkle evenly over the cheese.
• Bake, uncovered, for 25-30 minutes or until the top is golden.

Notes

• Adjust the amount of tuna to taste. Some people don’t like the casserole to taste as “fishy”

Nutrition

Calories: 509kcal, Carbohydrates: 64g, Protein: 30g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 55mg, Sodium: 1740mg, Potassium: 648mg, Fiber: 4g, Sugar: 8g, Vitamin A: 4618IU, Vitamin C: 6mg, Calcium: 409mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on November 18, 2013. Updated on April 24, 2021.