This Tuna Noodle Casserole recipe is a healthier twist on the classic tuna noodle casserole that will make the whole family happy at the dinner table. It is quick and easy to assemble, and any leftovers are easy to reheat making it a great option for portable lunches.
This healthy tuna noodle casserole with extra veggies and reduced fat is a great idea for dinner tonight, especially for busy families! And, it's also a great potluck item!
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❤️ Why I Love This Recipe
✔️ This healthy tuna casserole recipe is rich in omega-3 fats and b-vitamins.
✔️ It is a skinny tuna noodle casserole with 4 generous servings with under 300 calories, 24 grams of protein, and 5 grams of fat per serving.
✔️ The addition of extra veggies and the crunchy topping brings more flavor to the recipe.
🥘 Ingredients
Canned Solid White Tuna Fish, I recommend you purchase tuna packed in water rather than oil to keep this recipe lower fat.
Whole wheat egg Noodles, thin or wide, whatever your preference is.Egg Noodles: Thin or wide, whatever your preference is.
Canned soup, I used cream of mushroom, but cream of celery works great here also.
Fat free milk
Fat free Greek yogurt, I used this to replace the original mayonnaise in the recipe to increase nutrition and decrease fat.
Fresh mushrooms
Frozen peas
Italian style bread crumbs Smoked paprika
🔪 Instructions
- Preheat the oven to 400 degrees. Spray 9 x 13 casserole dish generously with cooking spray. Set aside.
- Cook the egg noodles according to package directions.
- In a large bowl, combine the soup, milk, mayonnaise, and mustard.
- Stir in the tuna, mushrooms and green peas. Add salt and black pepper as needed.
- Drain the noodles and add them to the soup mixture. Stir until blended.
- Transfer to 8-in. square baking dish coated with cooking spray.
- Combine topping ingredients; sprinkle over casserole.
- Bake for 25-30 minutes or until bubbly.
🙋 Recipe FAQ's
A traditional tuna noodle casserole is made with canned soup, cheddar cheese, canned mushrooms, and topped with crushed potato chips.
A low fat recipe has 3 grams of fat or less per serving. I made this recipe with healthier alternatives changing nutrition to 5 grams of fat per serving, so it does not fit the low fat profile. However, it does fit the reduced fat profile, which is 25% less fat than the traditional recipes fat content.
Yes, I like to cook the noodles until they are almost al dente to eliminate a mushy noodle. The noodles will continue to cook when the casserole is baking.
💭 Tips
- Cooking fresh mushrooms before adding them to the casserole eliminates the water from the fresh mushroom, keeping the casserole from becoming watery when baking.
- Stir in 1 - 2 tablespoons of nutritional yeast for a cheesy flavor without the cheese.
- Cook the noodles until they are just under al dente. This keeps the noodles from becoming mushy when baking the casserole.
📖 Variations
- Sub your favorite veggies for the mushrooms and peas. Frozen peas and carrots or mixed vegetables are popular.
- Substitute the bread crumb topping for crushed saltine crackers, buttery round crackers, crushed potato chips, or french fried onions.
- Sprinkle the top of the casserole with a tablespoon of parmesan cheese.
- Use canned chicken instead of canned tuna.
- Substitute 1-2 teaspoons of yellow mustard or dijon mustard for the dried mustard.
🍽 Equipment
Large pot
Colander
Large mixing bowl
Mixing spoon
Rubber scraper
2 quart casserole dish, this one will work great. The casserole dish in the photos are a 2 quart vintage corelle ware dish that is available on Amazon also.
🏫 What I've Learned
It was easy to make this classic tuna casserole healthier by substituting fat free products (milk and greek yogurt) and eliminating the butter from the topping of the casserole.
Using whole wheat pasta in place of white pasta boosts the nutritional values, increasing fiber and lowering carbohydrates. The protein and
Related Recipes
Broccoli Rice and Cheese Casserole
Leftover Thanksgiving Turkey Casserole
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Tuna Noodle Casserole
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Ingredients
- 3 cups whole wheat egg noodles
- 10.5 ounces cream of mushroom soup
- ½ cup fat free milk
- 2 tablespoons fat free greek yogurt
- ½ teaspoons ground dry mustard
- 6 ounces solid white tuna , drained
- 8 ounces mushrooms , sliced
- 1 cup green peas
For the Topping:
- ¼ cup Italian flavored bread crumbs
- ½ teaspoons smoked paprika
- ¼ teaspoons black pepper
Instructions
- Preheat the oven to 400 degrees. Spray 9 x 13 casserole dish generously with cooking spray. Set aside.
- Cook the egg noodles according to package directions until just under al dente. Drain and set aside.
- In a large skillet coated with cooking spray, cook the mushrooms for 7 minutes, until water has released.
- In a large bowl, combine the soup, milk, mayonnaise, and mustard.Stir in the tuna, mushrooms and green peas. Add salt and black pepper as needed.
- Transfer the noodles to the soup mixture. Stir until blended.
- Transfer to 8-in. square baking dish coated with cooking spray.
- In a small bowl, combine the bread crumbs, paprika, and black pepper. Sprinkle over top of the tuna casserole.
- Bake the tuna casserole in the oven for 25 minutes or until bubbly.
WiseAcre
I've always called it Tuna Noodle Surprise. The surprise comes from me cooking. I use cream of celery instead - mushrooms are not part of my diet.
It's been a long time since we last had some so tonight I might just surprise my daughter who's visiting.
Robin Sue
Do you know what is funny? I love everyone elses' tuna casseroles but when I make it it turns out gross. Why is that? I will have to try your recipe for sure. Maybe we will like THIS one.
Pam
How did I miss this yesterday? It takes me back to my childhood - I haven't had tuna casserole in years. Looks fantastic Shelby.
Bunny
This is great , a true comfort food!
Elyse
You know, I am not a tuna-casserole kind of girl, but your dish look soooo good, that I may just have to try it!
Kevin
I like the sound of a tuna casserole and it looks really good!