Lighter Tuna Casserole

Betsy Wolfe


Has less fat than the old fashioned kind but still tastes rich. Another dish the adult kids can make and eat for a few days inexpensively.


☆☆☆☆☆ 0 votes

5 Min
30 Min


  • 1 bag(s)
    wide egg noodles. (no yolks brand has no cholesterol.)
  • 2 Tbsp
    olive oil
  • 1 small
    onion, chopped
  • 1 large
    carrot, peeled and chopped
  • 2 Tbsp
  • 2 3/4 c
    fat-free milk
  • 4 oz
    neuchatel cheese (lowfat cream cheese)
  • 2 Tbsp
    yellow or dijon mustard
  • 1/4 tsp
  • 1/2 tsp
  • 1 c
    frozen peas
  • 2/3 c
    grated parmesan cheese
  • 2 can(s)
    tuna, packed in water- drained and flaked...we like the albacore.
  • ***
    cooking spray
  • 1 c
    reduced fat shredded cheese (optional)
  • 1/4 c
    bread crumbs, dry

How to Make Lighter Tuna Casserole


  1. Cook noodles according to package directions, without adding the salt and fat. Drain.
  2. Heat a large Dutch oven over medium heat. Add oil to pan-swirl to coat. Add onion and carrot. Cook until carrot is almost tender, stirring occasionally.
  3. Sprinkle with flour. Cook 1 minute, stirring constantly. Gradually stir in milk. Cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt and pepper. Cook 2 minutes, stirring constantly.
  4. Remove pan from heat. Stir in noodles, peas, just over half of your 2/3 cup parmesan, and tuna. Spoon mixture into a 9x13 casserole dish coated with cooking spray.
  5. Sprinkle shredded cheese over mixture. (If seriously cutting down on fat, this ingredient and step can be omitted.)
  6. In a small bowl, combine the bread crumbs and remaining parmesan. Sprinkle crumb mixture evenly over the casserole.
  7. Bake in preheated 400 degree oven until bubbly and cheese is melted. About 10-15 minutes.

Printable Recipe Card

About Lighter Tuna Casserole

Course/Dish: Fish Casseroles
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy Healthy

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