Go Back
skinny-tuna-noodle-casserole--comfort-food-made-lighter-_feature

Skinny Tuna Noodle Casserole: Healthy Comfort Food Lightened Up

This skinny tuna noodle casserole proves that comfort food doesn't have to be heavy by swapping traditional ingredients for healthier alternatives. Using Greek yogurt instead of cream, whole wheat noodles for extra fiber, and plenty of vegetables, this recipe delivers all the cozy comfort of the classic with a fraction of the calories.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 oz whole wheat egg noodles
  • 2 cans (5 oz each) solid white tuna in water, drained
  • 1 cup plain Greek yogurt
  • 1 cup low-fat milk
  • 1 cup frozen peas, thawed
  • 1 medium onion, diced
  • 2 celery stalks, chopped
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1 cup reduced-fat cheddar cheese, shredded
  • 1/4 cup whole wheat breadcrumbs
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Cook the whole wheat egg noodles according to package directions until al dente. Drain well and set aside. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion, celery, and mushrooms, cooking until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. In a medium bowl, whisk together Greek yogurt, milk, Dijon mustard, smoked paprika, salt, and pepper. This creates a creamy base without heavy cream or canned soup.
  4. In a large mixing bowl, combine the cooked noodles, sautéed vegetables, flaked tuna, peas, and 3/4 cup of the shredded cheese. Pour the yogurt sauce over everything and mix gently until well combined.
  5. Transfer the mixture to a 9x13 inch baking dish. Sprinkle with remaining cheese and breadcrumbs. Bake for 20-25 minutes until bubbly and golden brown on top.

Notes

For extra protein, add a cup of cooked chickpeas or white beans. Assemble casserole up to a day in advance and refrigerate - add 5-10 minutes baking time when cooking from cold. Freezes beautifully for up to 3 months.