Best 5 Easy Tuna Noodle Casserole Low Fat Recipes

Tuna noodle casserole is a classic comfort food dish that is easy to make and loved by people of all ages. This low-fat version uses healthy ingredients like whole wheat noodles, low-fat milk, and lean tuna to create a delicious and nutritious meal. The casserole is also packed with vegetables, making it a great way to get your daily dose of veggies. In addition to the classic tuna noodle casserole recipe, this article also includes recipes for a vegetarian version, a gluten-free version, and a slow cooker version. So whether you are looking for a quick and easy weeknight meal or a special dish to serve at a potluck, you are sure to find a tuna noodle casserole recipe in this article that you will love.

Let's cook with our recipes!

WE LIGHTENED UP THE CLASSIC TUNA NOODLE CASSEROLE

We Lightened up the Classic Tuna Noodle Casserole image

A comfort-filled classic, the traditional dish features a cast of hefty characters-cream, cheese, and noodles-and delivers nearly 700 calories and a day's worth of sat fat with just one helping. In an attempt to introduce fresher ingredients while staying true to the classic, we start by bolstering the filling with meaty mushrooms, lots of aromatics, and herbs. Tomato paste adds a tangy counterpoint to the creamy, noodle-coating sauce, while Dijon mustard and lemon zest add zing. Canned tuna is a pantry staple that takes center stage in our remake (with just as many beneficial omega-3s as fresh). In lieu of a breadcrumb or potato chip topper, we use fresh dill and sharp cheddar to round out this dinner with bright flavor and cheesy goodness for less sodium.

Provided by Jamie Vespa, MS, RD

Time 55m

Yield Serves 6 (serving size: 2 cups)

Number Of Ingredients 19

Ingredients

12 ounces uncooked whole-wheat egg noodles
1 tablespoon canola oil
8 ounces cremini mushrooms, chopped
1 cup chopped yellow onion
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme leaves
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups unsalted chicken stock
2 1/2 cups 2% reduced-fat milk
1 tablespoon tomato paste
2 teaspoons Dijon mustard
2 teaspoons lemon zest plus 1 1/2 tablespoons fresh lemon juice
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 (4-oz.) cans unsalted albacore tuna in water, drained
2 tablespoons chopped fresh dill, plus more for garnish
Cooking spray
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)

Steps:

Preheat oven to 375°F. Cook noodles according to package instructions until very al dente, omitting salt and fat. Drain and transfer to a large bowl.
Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly.
Add butter; stir to melt. Whisk in flour; cook until roux is golden, about 1 minute. Whisking constantly, add stock; bring to a boil. Reduce to a simmer; whisk in milk, tomato paste, mustard, lemon zest and juice, salt, and pepper. Return to a simmer; simmer 2 to 3 minutes. Pour mixture into bowl with noodles. Stir in tuna and dill.
Coat a 13- x 9-inch baking dish with cooking spray. Transfer tuna mixture to baking dish; top with cheese. Bake at 375°F until bubbly and cheese is melted, about 15 minutes. Let stand at room temperature 5 to 10 minutes. Garnish with dill.

Nutrition Facts : Calories 439, Carbohydrate 55 g, Fat 13 g, Fiber 7 g, Protein 30 g, SaturatedFat 6 g, Sodium 640 mg, Sugar 9 g, UnsaturatedFat 5 g

CAMPBELL'S® TUNA NOODLE CASSEROLE

Campbell's® Tuna Noodle Casserole image

Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 45m

Yield 8

Number Of Ingredients 7

Ingredients

2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium)
1 cup milk
2 cups frozen peas
2 (10 ounce) cans tuna, drained
4 cups hot cooked medium egg noodles
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Steps:

Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
Bake at 400 degrees F for 30 minutes or until hot. Stir.
Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

HEALTHIER TUNA NOODLE CASSEROLE

Healthier Tuna Noodle Casserole image

Opting for low-fat Alfredo sauce and sour cream lightens up this weeknight-friendly tuna casserole that packs plenty of veggies alongside whole wheat pasta, keeping it hearty enough to take to your next potluck. Garnish with fresh dill.

Provided by Juliana Hale

Categories Seafood Fish Tuna

Time 1h10m

Yield 4

Number Of Ingredients 16

Ingredients

cooking spray
2 cups whole-grain bow-tie pasta
1 teaspoon olive oil
2 cups sliced cremini mushrooms
½ cup chopped onion
⅓ cup chopped celery
⅓ cup chopped red bell pepper
⅓ cup chopped carrot
1 ½ cups light Alfredo sauce (such as Classico® Light Creamy Alfredo)
½ cup light sour cream
¼ cup grated Parmesan cheese
2 teaspoons snipped fresh dill
¼ teaspoon ground black pepper
1 (5 ounce) can solid white tuna (water pack), drained and broken into chunks
⅓ cup whole wheat panko bread crumbs
4 wedges lemon wedges

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot; cook until vegetables are tender, about 8 minutes.
Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray.
Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 543.7 calories, Carbohydrate 62.4 g, Cholesterol 72 mg, Fat 21.6 g, Fiber 8.9 g, Protein 28.3 g, SaturatedFat 12.8 g, Sodium 1066.2 mg, Sugar 9.4 g

EASY TUNA NOODLE CASSEROLE (LOW FAT)

Easy Tuna Noodle Casserole (Low Fat) image

A Fellow Weight Watcher friend gave this recipe to me. Absolutely wonderful and filling comfort food. The WHOLE PAN is 12 points. My 7 year old tried it and liked it, so that's saying a lot!

Provided by Bella Donna

Categories One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (6 ounce) can tuna, drained
1 cup macaroni, raw
1 onion, chopped
1 (14 ounce) can peas, drained
1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup
1 cup skim milk
6 tablespoons low-fat cheddar cheese

Steps:

Preheat oven to 350 degrees F.
Spray 8x8 pan with non stick spray.
In a bowl, mix tuna, noodles, onion, peas, soup and milk.
Pour into pan. Make sure noodles are covered by sauce.
Sprinkle with cheese.
Cover & Bake for 1 hour.

HEALTHY TUNA CASSEROLE (LOW-FAT)

Healthy Tuna Casserole (Low-Fat) image

Cooked chicken breast may be used in place of the tuna, if desired add in 1 cup low-fat grated cheddar cheese to the soup mixture, this is only optional --- for Weight Watcher's program 1 serving = 7 points :)

Provided by Kittencalrecipezazz

Categories Tuna

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

4 cups dry whole wheat fusilli (can use penne pasta or similar)
1 small onion, finely chopped
2 (6 ounce) cans solid white tuna, water packed, well drained (can use 3 cans)
2 (10 ounce) cans fat free cream of celery soup or 2 (10 ounce) cans cream of mushroom soup, undiluted
1/2 cup low-fat mayonnaise
1 cup skim milk or 1 cup 1% low-fat milk
1 (10 ounce) can sliced mushrooms, well drained
1 tablespoon Mrs. Dash seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon coarse black pepper (or to taste)
1 cup grated reduced-fat cheddar cheese (or to taste)

Steps:

Set oven to 350 degrees F.
Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture).
Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
Add in onion and tuna; toss to combine.
In a saucepan heat soup with milk until smooth.
Stir in mushrooms mayonnaise, Mrs Dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
Transfer mixture to prepared baking dish.
Bake for about 30 minutes.
Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.

Tips:

Use a variety of vegetables to add flavor and nutrients to your casserole. Some good options include celery, carrots, onions, peas, and corn.
If you don't have canned tuna, you can use cooked chicken or ground beef instead.
Use low-fat or fat-free milk and cheese to reduce the calories and fat content of the casserole.
To make the casserole ahead of time, assemble it and then refrigerate it overnight. Bake it the next day.
Serve the casserole with a side salad or steamed vegetables.

Conclusion:

This tuna noodle casserole is a quick and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover tuna. The casserole is packed with flavor and nutrients, and it is sure to please the whole family.