Tuna Casserole with Kale

This creamy and delicious tuna casserole is filled with a variety of vegetables that pair perfectly together!

Serves: 8Prep: 30 minutesCook: 45 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


  • 12 ounces medium egg noodles
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 cups baby kale, chopped
  • 2 cups frozen peas
  • 1 cup frozen corn
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 1⁄2 cups chicken stock
  • 1 cup milk
  • 3⁄4 cup Heavy Whipping Cream
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cans (5 oz.) solid white albacore tuna, drained
  • 2 cups cheddar cheese, shredded
  • 2 tablespoons parmesan cheese
  • Fresh parsley, to garnish


  • Preheat oven to 400°F. Prepare a 9”x13” baking dish with cooking spray.
  • Cook egg noodles according to package instructions. Drain and set aside.
  • In a large saucepan, heat the olive oil over medium heat. Add the onions, carrots and celery. Sauté for 8-10 minutes. Add the kale, peas, corn and garlic, then sauté for 4-6 minutes.
  • Stir in the flour and cook for 1 minute. Whisk in the chicken stock, then stir in the milk, heavy cream, salt, pepper and tuna. Continue cooking, stirring occasionally, for 5 minutes.
  • Add cooked egg noodles to the tuna mixture, stir to combine. Stir in the cheddar cheese until everything is evenly combined.
  • Pour mixture into prepared baking dish. Sprinkle with Parmesan cheese. Bake for 20-23 minutes, until the top of the pasta is golden and crispy.
  • Serve with fresh parsley. Refrigerate leftovers.