This Healthier Tuna Noodle Casserole is a tasty, creamy, easy dish that takes less than forty minutes from prep to finish. Makes a great weeknight dinner meal.
Tuna Noddle Casseroles are often made in our home. It is one of the dishes that everyone eats without complaining. Even the pickiest eater devour without any encouragement, sometimes going for seconds. However, I wanted to make this dish a bit healthier for my family and achieve the same results – no complaints.
By adding in more veggies, measuring, and swapping some ingredients, I was able to achieve a delicious, healthier family-approved Tuna Noodle Casserole. This is our version of The Best Healthier Tuna Noodle Casserole recipe. We hope you enjoy this recipe as much as we do!
What do I need to make The Best Healthier Tuna Noodle Casserole ?
- Egg Noodles– perfect for casseroles. I used wide but you can also use extra wide or medium.
- Solid White Albacore Tuna– in water.
- Cream Of Mushroom Soup– you can use Healthy Harvest by Campbell’s to make it even healthier.
- Frozen peas and carrots– more vegetables the better!
- Fresh mushrooms– compliments the can of mushroom soup and well…more veggies!
- Almond milk– to help make this casserole creamy while using less calories and points.
- Cheese– I used a Mexican shredded cheese. Cheddar is pretty good too.
- Plain panko crumbs– for that crisp topping
- Light butter– I used light whipped butter. This is melted then add to the panko for a nice light buttery topping.
- Seasonings– salt, black pepper, onion powder, garlic powder for flavor.
Variations
You can add chopped celery and onions if you desire. Vegetables can be replaced with different veggies of your choice. Whole wheat or whole grain noodles can be used to reduce smart-points. If you’re not counting points or Cals, adding crushed Ritz or any buttery crackers as a topping would be pretty good!
Directions
Heat oven on 400 degrees.
Fill a large pot with water and bring to a boil, add 2 tsp salt. Add noodles and boil till aldente, about 8 minutes.
The Best Healthier Tuna Noodle Casserole
This is our family Healthier Tuna Noodle casserole recipe. WW smart-points per serving Green-8 SP Blue and purple- 7 SP Calories per serving-285
Ingredients
- 12 oz. Egg Noodles
- 12 oz. solid white tuna in water, drained
- 1 10.5 oz. can Cream Of Mushroom Soup
- 1 cup Almond milk
- 12 oz. frozen peas and carrots, thawed
- 1 cup chopped mushrooms
- 1/2 cup shredded Mexican blend cheese
- 1/2 cup plain Panko crumbs
- 1 tbsp. light butter, melted
- 2.5 tsp salt -divided
- 1/4- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
Directions
- Step 1 Heat oven on 400 degrees.
- Step 2 Fill a large pot with water and bring to a boil. Add 2 tsp salt. Add noodles and stir, cooking just until aldente about 8 minutes.
- Step 3 While pasta is boiling, in a large bowl mix cream of mushroom soup, almond milk, 1/2 tsp salt, black pepper, garlic and onion powder. Mix or whisk well.
- Step 4 Once pasta is done drain and pour over creamy mixture.
- Step 5 Add tuna, peas and carrots, mushrooms and combine well.
- Step 6 Pour into a 9 x 13 casserole dish. Sprinkle 1/2 cup cheese evenly.
- Step 7 Mix melted butter with panko crumbs and sprinkle over casserole.
- Step 8 Bake for 20 minutes or until the crumbs starts getting light brown. Cool for 10 minutes before serving. Enjoy!
Yield- 9 servings (1 heaping cup per serving)
Nutrition Info per serving (using myfitnesspal recipe builder)
Calories: 285, Fat: 6 g, Carbs: 40 g, Protein: 19 g
myWW smart-points per serving (using WW recipe builder)
Green- 8 smart-points
Blue and Purple: 7 smart-points
