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Lighter Tuna Casserole

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 8 -10 servings 1x


This lighter tuna casserole recipe is easy to make, full of great flavor, and lightened up with a few simple tweaks.


  • 8 ounces wide egg noodles (or no-yolk noodles)
  • 1 Tablespoon butter or olive oil
  • 1 medium white or yellow onion, peeled and diced (about 1.5 cups)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 3 cloves garlic, peeled and minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 1/2 cups milk (I used Blue Diamond Almond Breeze Original Unsweetened AlmondMilk)
  • 2 teaspoons Italian seasoning, homemade or store-bought
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 6 ounces baby Bella or button mushrooms, sliced
  • 1 cup frozen peas
  • 3 (5-ounce) cans tuna in water, drained
  • 1 cup reduced-fat shredded sharp cheddar cheese
  • 2 Tablespoons Panko breadcrumbs


  1. Preheat oven to 400°F.
  2. Cook egg noodles al dente in a large pot of generously-salted water in a large stockpot according to package instructions.  Drain and set aside.
  3. Meanwhile, as the water for the noodles is cooking, melt butter (or olive oil) in a large saute pan over medium-high heat.  Add onion and carrots, and saute for 5-7 minutes, or until both are soft.  Add garlic and saute for 1 more minute until fragrant.  Stir in the flour and cook for 1 more minute.  Whisk in the chicken stock until it is combined, then stir in the milk, Italian seasoning, salt, pepper, mushrooms, peas and tuna.  Continue cooking, stirring occasionally, until the mixture reaches a simmer and thickens and the mushrooms are cooked, about 4-6 more minutes.
  4. Once the noodles are ready, add the sauce mixture to the (drained) noodles, and toss to combine.  Stir in the cheddar cheese until it is evenly combined.  Then you can either serve the pasta as-is at this point, or continue on to bake it.
  5. If you are baking the casserole, pour the noodles into a greased 9 x 13-inch baking pan.  Sprinkle the Panko breadcrumbs evenly on top of the pasta, then mist with some cooking spray.  (Or I prefer to use olive oil in a Misto.)  Bake for 18-20 minutes, or until the top of the pasta is slightly crispy and golden, and the filling is bubbly on the sides.
  6. Remove and serve warm.


I took a few tips for lightening this up from my friend Gina, so this recipe is adapted from SkinnyTaste.