Bright, fresh, and veggie-loaded—this tuna casserole skips the cream soup in favor of a light homemade sauce and colorful spring vegetables.
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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 5–6 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 3–4 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 20–25 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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