Real Recipes From Real Home Cooks ®

lighter tuna casserole

a recipe by
Betsy Wolfe
Ft Worth, TX

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.

serves 6
prep time 5 Min
cook time 30 Min
method Bake

Ingredients For lighter tuna casserole

  • 1 bag
    wide egg noodles. (no yolks brand has no cholesterol.)
  • 2 Tbsp
    olive oil
  • 1 sm
    onion, chopped
  • 1 lg
    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
    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.