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Tuna Noodle Casserole
A fresh take on the classic tuna noodle casserole with less fat, extra veggies, and more nutrition. This healthy tuna casserole recipe is one you will love to feed the family and one they will love to have you serve!
Course
Main Dish
Cuisine
American
Keyword
Tuna Noodle Casserole
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
296
kcal
Author
Shelby Law Ruttan
Equipment
Large pot
colander
mixing bowls
Large wooden spoon
rubber spatula
2 quart casserole dish
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.
Nutrition
Calories:
296
kcal
|
Carbohydrates:
38
g
|
Protein:
24
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
47
mg
|
Sodium:
814
mg
|
Potassium:
613
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
401
IU
|
Vitamin C:
17
mg
|
Calcium:
90
mg
|
Iron:
3
mg