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This Lightened-Up Tuna Noodle Casserole is a healthier spin on a childhood comfort food favorite. Even my baby loves this dinner!

Lightened Up Tuna Noodle Casserole

When I was growing up, Tuna Noodle Casserole was one of those dinners that my mom made regularly because it made everyone happy. For me, the meal represents home-cooking at its finest! But some recipes for the creamy pasta dish are not exactly friendly on the waist line. That’s why this particular dinner is so great!

After our recent success with Tuna Melt Sliders, I realized how much my kids enjoy this particular fish, so I decided to try to incorporate tuna into more of our meals. It’s good for us, affordable, and easy to keep on hand in the pantry. I came up with this Lightened-Up version in an effort to make it just a wee bit healthier for all of my hungry little men.

Ten-month-old baby Spence already takes great joy in eating whatever his older brothers are eating. And you know what? Just like Casey and Gibbs, he devoured this meal. In fact, he was jamming fistfuls of it into his mouth as quickly as possible…a true sign of success! And I promise, it’s still creamy and full of that delicious flavor that you know and love. I couldn’t even tell that this was “lighter” than my mom’s classic version!

Lightened Up Tuna Noodle Casserole 2

Lightened-Up Tuna Noodle Casserole

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings 4

Ingredients
  

  • 1 cup uncooked whole grain elbow macaroni
  • ½ cup diced celery
  • ½ cup diced onion
  • 6 ounces sliced mushrooms
  • 1 10 ¾ ounce can Healthy Request condensed cream of mushroom soup
  • ¾ cup evaporated non-fat milk
  • 1 12 ounce can tuna packed in water, drained
  • ½ cup frozen peas
  • 1/4 cup grated Parmesan cheese
  • ¼ cup Panko breadcrumbs
  • Fresh parsley for garnish

Instructions

  • Cook pasta according to package directions. Drain and set aside.
  • Meanwhile, preheat oven to 375 degrees F.
  • Heat a skillet over medium heat and spray with cooking spray. Add celery, onion, and mushrooms and cook until tender.
  • Stir in condensed soup and evaporated milk. Gently fold in pasta, tuna, and peas.
  • Transfer mixture to a 1 ½ quart baking dish.
  • In a small bowl, toss together Parmesan cheese and breadcrumbs.
  • Sprinkle cheese mixture on top of pasta. Bake for 25-30 minutes, or until heated through and golden brown on top.
  • Garnish with fresh parsley.
Author: The Seasoned Mom

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Would you believe me if I told you I’ve never eaten tuna noodle casserole? It’s true. I like that your version is lighter.

  2. We love tuna noodle casserole in my house. And it was a comfort food growing up for me too. My mom would make it whenever my dad was out of town, because my brother and I loved it, but my dad not so much 😉 I’m glad to see a healthier version. Thank you for sharing at Merry Monday

    1. Thanks for your note, Amanda! I’m glad to know that I’m not the only one who has always loved this dinner! 🙂

  3. I’ve never had tuna casserole before, this one looks great. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!