Easy Low Sodium Tuna Noodle Casserole Recipe

This creamy Low Sodium Tuna Noodle Casserole Recipe is made with no-salt-added tuna, egg noodles, and homemade sauce, ready in 45 minutes. Pulling the baking dish from the oven reveals a bubbling sauce beneath a perfectly golden, crispy panko crust. I love serving this guilt-free version of a childhood favorite to my family on busy weeknights.

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• Low Sodium Turkey Burgers Recipe
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Why This Classic Works

I grew up eating traditional tuna noodle casserole made with canned soup, which is packed with hidden sodium. When I tried making it with a homemade white sauce instead, I was shocked by how much fresher it tasted.

The secret is using unsalted butter, low-sodium broth, and a pinch of standard seasonings to build flavor. It gives you that nostalgic, cozy feeling without blowing past your daily sodium limits.

Low Sodium Tuna Noodle Casserole Recipe Ingredients

• 8 oz wide egg noodles
• 2 (5 oz) cans no-salt-added chunk light tuna, drained
• 1 cup frozen peas, thawed
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/2 cup unsalted panko breadcrumbs
• 1 tbsp olive oil

How To Make Low Sodium Tuna Noodle Casserole Recipe

1. Boil the Noodles: Cook the egg noodles in unsalted boiling water according to package directions, then drain well.
2. Make the Roux: Melt the unsalted butter in a large skillet over medium heat, then whisk in the flour and cook for one minute.
3. Build the Sauce: Gradually whisk in the low-sodium chicken broth and milk until smooth, simmering until the sauce thickens.
4. Combine Ingredients: Remove from heat and stir in the garlic powder, onion powder, black pepper, tuna, peas, and cooked noodles.
5. Add the Topping: Transfer the mixture to a greased 9×9 baking dish, then toss the panko breadcrumbs with olive oil and sprinkle on top.
6. Bake and Serve: Bake at 375°F (190°C) for 20 minutes until the edges are bubbling and the topping is golden brown.

Recipe Tips

• Check your tuna labels: Always look specifically for “no salt added” on the can, as regular canned tuna contains high amounts of sodium.
• Do not overcook noodles: Boil the egg noodles until just al dente, as they will continue to soften while baking in the oven.
• Whisk continuously: When adding the milk and broth to your roux, whisk vigorously to prevent lumps from forming in your cream sauce.

What To Serve With Tuna Noodle Casserole

Pair this comforting dish with a crisp green salad tossed in a simple lemon vinaigrette to cut through the richness. Roasted asparagus or steamed green beans also make excellent low-sodium side options.

How To Store

Store leftover casserole in an airtight container in the refrigerator for up to three days. You can also freeze it tightly wrapped for up to two months, though the creamy sauce may separate slightly when thawed.

FAQs

Can I use canned cream of mushroom soup?

Standard canned soups are very high in sodium, which defeats the purpose of this recipe. The homemade white sauce takes just five minutes and keeps sodium levels low.

Can I use different pasta?

Yes, you can substitute macaroni, fusilli, or farfalle if you do not have egg noodles on hand.

How do I reheat leftovers?

Reheat individual portions in the microwave for two minutes, or warm the entire dish in a 350°F oven until heated through.

Nutrition

• Calories: 340 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 140mg
• Total Carbohydrate: 36g
• Protein: 18g

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• Low Sodium Tomato Sauce Recipe
• Low Sodium Chicken Tacos Recipe
• Low Sodium Shepherds Pie Recipe