Tuna Casserole- Low Fat Makeover

Kathie Carr


I just substituted low fat ingredients for the ones originally called for in this tuna casserole recipe. Its an old stand-by recipe and I do not know the origin.

This is quick to mix together but does require baking for 1 hour. This eliminates the need to pre-cook the macaroni.

I do not have nuitritional information on this one.


★★★★★ 1 vote

10 Min
1 Hr


  • 1 can(s)
    (6 ounces) water packed tuna, drained
  • 1 c
    elbow macaroni, uncooked (or other shape)
  • 1 medium
    onion, chopped
  • 1 can(s)
    (14 ounces) peas, drained
  • 1 can(s)
    (10 1/2 ounces) 98% fat-free cream of mushroom soup
  • 1 c
    skim milk
  • 1/2 c
    shredded low-fat cheddar cheese

How to Make Tuna Casserole- Low Fat Makeover


  1. Preheat oven to 350 degrees. Spray an 8 inch square pan with non stick spray.

    In a bowl, mix tuna, un-cooked noodles, onion, peas, soup and milk.

    Pour into pan. Make sure noodles are covered by sauce. Sprinkle with cheese.

    Cover and bake for 1 hour.

Printable Recipe Card

About Tuna Casserole- Low Fat Makeover

Course/Dish: Fish Casseroles
Other Tag: Quick & Easy

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