Tuna Primavera Casserole (No Cream Soup, Just Veggies)
Packed with carrots, zucchini, and peas, this lighter tuna bake skips the canned soup and brings the veggies instead.
The full Tuna Primavera Casserole recipe card is right below.
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Tuna Primavera Casserole (No Cream Soup)
Servings
4
servings
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Ingredients
12 oz elbow macaroni
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups milk (or unsweetened plant milk)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
2 cans (5 oz each) tuna, drained and flaked
1 cup diced zucchini
1 cup diced carrots
1/2 cup frozen peas
Directions
- Cook elbow macaroni according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, carrots, and zucchini for 5 to 6 minutes until softened.
- Stir in flour and cook for 1 minute. Slowly whisk in milk and bring to a gentle simmer.
- Add salt, pepper, and Italian seasoning. Cook until sauce thickens slightly, about 3 to 4 minutes.
- Remove from heat and stir in Parmesan cheese, tuna, peas, and cooked macaroni.
- Pour into a greased 9×13-inch baking dish. Top with extra cheese if desired.
- Bake at 375°F for 20 to 25 minutes, or until bubbly and golden on top.
Notes
- Add a handful of baby spinach to the sauce for more greens.
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