Low Fat Tuna Casserole with Broccoli,and cheese

Nor A.M


This is a Tuna Casserole that has been lightened up. The combination of Reduced fat cheese, Yogurt,and Soup. Creates a casserole with a really creamy texture. Enjoy!


☆☆☆☆☆ 0 votes

20 Min
35 Min


  • 8 oz
    no yolk broad noodles- (a little more than half a bag)
  • 1 Tbsp
  • 8 oz
    sliced mushrooms
  • 2 can(s)
    fat free cream of mushroom soup
  • 1 c
    reduced fat monteray jack,or reduced fat mexican cheese shredded
  • 8 oz
    fat free plain yogurt
  • 1/2 c
    chopped scallions
  • 3/4 tsp
    black pepper
  • 3/4 tsp
  • 1/4 tsp
    red pepper flakes
  • 1 tsp
    celery flakes
  • 16 oz
    fresh or frozen broccoli florets
  • 2 - 3 can(s)
    tuna packed in water
  • 1/4 c
    parmesan cheese
  • 3/4 c
    crushed reduced fat ritz crackers

How to Make Low Fat Tuna Casserole with Broccoli,and cheese


  1. Boil the egg noodles until done,and set aside.
    Preheat oven to 350 degree's Spray a casserole dish or 9x13 inch pan with oil spray.
  2. Cook the Mushrooms in the butter in a large fry pan until browned. Remove from heat. Add the soup,Yogurt,cheese Celery flakes,red pepper flakes,salt and pepper. Combine well.
    Add the Broccoli, Tuna,and noodles. Fold to coat tuna and Broccoli.
  3. Mix the cracker crumbs and Parmesan cheese together.
    Sprinkle some of the crumbs on the bottom of dish,or pan. Pour the Tuna mixture in to pan,or dish.
    Top With remaining crumbs,and Parmesan cheese.
  4. Bake at 350 until crumbs are golden brown. It should take about 35 minutes.Remove from oven,and enjoy.

Printable Recipe Card

About Low Fat Tuna Casserole with Broccoli,and cheese

Course/Dish: Pasta, Seafood, Casseroles
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Low Fat, Soy Free
Other Tags: Quick & Easy, For Kids, Healthy

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