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


1Cook noodles according to package directions, without adding the salt and fat. Drain.
2Heat 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.
3Sprinkle 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.
4Remove 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.
5Sprinkle shredded cheese over mixture. (If seriously cutting down on fat, this ingredient and step can be omitted.)
6In a small bowl, combine the bread crumbs and remaining parmesan. Sprinkle crumb mixture evenly over the casserole.
7Bake in preheated 400 degree oven until bubbly and cheese is melted. About 10-15 minutes.

About this Recipe

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