Skinny Tuna Noodle Casserole Recipe – Comfort Food Made Healthy

This lightened-up tuna noodle casserole brings all the comforting flavors you love with a fraction of the calories. By swapping traditional cream-based sauces for Greek yogurt and using whole grain noodles, we’ve created a healthier version that doesn’t sacrifice on taste or satisfaction. Perfect for busy weeknights when you need wholesome comfort food fast.

If you enjoy creamy comfort food dishes, you’ll love how we’ve adapted this classic to be healthier while maintaining its rich flavor profile.

Ingredients

• 8 ounces whole grain egg noodles
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup frozen peas
• 2 cans (5 ounces each) tuna in water, drained
• 1 cup Greek yogurt
• 1/2 cup low-fat milk
• 1 cup shredded reduced-fat cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1/4 cup whole wheat breadcrumbs

Step-by-Step Instructions

Step 1: Preheat your oven to 375°F (190°C). Cook the whole grain noodles according to package directions until al dente. Drain and set aside.

Step 2: In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and mushrooms, cooking until mushrooms are tender and liquid has evaporated.

Step 3: In a large mixing bowl, combine the cooked noodles, mushroom mixture, frozen peas, and drained tuna. Gently fold to combine.

Step 4: In a separate bowl, whisk together Greek yogurt, milk, 3/4 cup of the cheddar cheese, Parmesan cheese, thyme, paprika, salt, and pepper.

Step 5: Pour the yogurt mixture over the noodle mixture and stir gently until everything is evenly coated.

Step 6: Transfer the mixture to a 2-quart baking dish. Top with remaining cheddar cheese and breadcrumbs.

Step 7: Bake for 20-25 minutes until bubbly and the top is golden brown. Let stand for 5 minutes before serving.

Expert Tips

Choose Your Tuna Wisely: Opt for tuna packed in water rather than oil to keep calories lower. Solid white albacore tuna has a firmer texture that holds up well in casseroles.

Don’t Overcook Noodles: Cook noodles just until al dente since they’ll continue cooking in the oven. This prevents them from becoming mushy.

Customize Your Veggies: Feel free to add other vegetables like diced carrots, broccoli florets, or corn. For more inspiration on healthy vegetable dishes, check out our Greek yogurt broccoli salad recipe.

Make It Ahead: This casserole can be assembled up to a day in advance and refrigerated. Add 5-10 minutes to the baking time if cooking from cold.

Frequently Asked Questions

Can I use canned salmon instead of tuna? Absolutely! This recipe works well with canned salmon or even fresh salmon alternatives. The cooking method remains the same.

How do I make this dairy-free? Replace Greek yogurt with dairy-free yogurt and use your favorite plant-based cheese alternatives. The texture will be slightly different but still delicious.

Can I freeze this casserole? Yes, after baking, let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

What makes this “skinny” compared to traditional recipes? We’ve swapped heavy cream for Greek yogurt, used reduced-fat cheese, added more vegetables, and chosen whole grain noodles for extra fiber. For more lightened-up family favorites, explore our collection.

Skinny Tuna Noodle Casserole Recipe – Comfort Food Made Healthy

This lightened-up tuna noodle casserole brings all the comforting flavors you love with a fraction of the calories. By swapping traditional cream-based sauces for Greek yogurt and using whole grain noodles, we’ve created a healthier version that doesn’t sacrifice on taste or satisfaction.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

Ingredients

• 8 ounces whole grain egg noodles
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup frozen peas
• 2 cans (5 ounces each) tuna in water, drained
• 1 cup Greek yogurt
• 1/2 cup low-fat milk
• 1 cup shredded reduced-fat cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1/4 cup whole wheat breadcrumbs

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Cook the whole grain noodles according to package directions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and mushrooms, cooking until mushrooms are tender and liquid has evaporated.
3. In a large mixing bowl, combine the cooked noodles, mushroom mixture, frozen peas, and drained tuna. Gently fold to combine.
4. In a separate bowl, whisk together Greek yogurt, milk, 3/4 cup of the cheddar cheese, Parmesan cheese, thyme, paprika, salt, and pepper.
5. Pour the yogurt mixture over the noodle mixture and stir gently until everything is evenly coated.
6. Transfer the mixture to a 2-quart baking dish. Top with remaining cheddar cheese and breadcrumbs.
7. Bake for 20-25 minutes until bubbly and the top is golden brown. Let stand for 5 minutes before serving.

Notes

Choose tuna packed in water rather than oil to keep calories lower. Cook noodles just until al dente since they’ll continue cooking in the oven. Casserole can be assembled up to a day in advance and refrigerated – add 5-10 minutes to baking time if cooking from cold.