Skinny Tuna Noodle Casserole – Healthy Comfort Food Made Lighter
Skinny Tuna Noodle Casserole – Healthy Comfort Food Made Lighter
This skinny tuna noodle casserole proves that comfort food doesn’t have to be heavy! By making smart ingredient swaps like using Greek yogurt instead of heavy cream and whole wheat noodles for extra fiber, we’ve created a lighter version that’s just as satisfying as the classic. Perfect for busy weeknights, this healthy casserole comes together in under an hour and delivers all the creamy, comforting flavors you love without the guilt.
If you’re looking for more comforting pasta dishes, try our Classic Tuna Noodle Casserole for a traditional take on this family favorite.
Ingredients
- 8 oz whole wheat egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 cup plain Greek yogurt
- 1 cup low-fat milk
- 1 cup frozen peas
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/4 cup whole wheat breadcrumbs
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Cook the whole wheat egg noodles according to package directions until al dente, then drain and set aside.
Step 2: While noodles cook, heat olive oil in a large skillet over medium heat. Add diced onion and celery, sautéing until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
Step 3: In a large mixing bowl, combine the Greek yogurt, low-fat milk, Dijon mustard, paprika, salt, and pepper. Whisk until smooth and well combined.
Step 4: Add the cooked noodles, sautéed vegetables, drained tuna, and frozen peas to the yogurt mixture. Gently fold everything together until evenly coated.
Step 5: Transfer the mixture to a 9×13 inch baking dish. Top with shredded reduced-fat cheddar cheese and whole wheat breadcrumbs.
Step 6: Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown. Let it rest for 5 minutes before serving. Garnish with fresh parsley.
For another healthy dinner option, check out our Instant Pot Chicken and Rice Dinner for a quick one-pot meal.
Expert Tips
- Make it ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Add 5-10 minutes to baking time when cooking from cold.
- Customize vegetables: Add mushrooms, carrots, or broccoli for extra nutrition and flavor.
- Freezing instructions: This casserole freezes well for up to 3 months. Thaw overnight in refrigerator before baking.
- Protein boost: Add a can of chickpeas or white beans for extra plant-based protein.
If you enjoy lightened-up comfort food, you’ll love our Creamy Tuscan Salmon Recipe for another healthy dinner option.
Frequently Asked Questions
Can I use regular pasta instead of whole wheat?
Yes, regular egg noodles work fine, but whole wheat adds extra fiber and nutrients.
How can I make this dairy-free?
Use dairy-free yogurt and milk alternatives, and skip the cheese topping or use dairy-free cheese.
Is this recipe Weight Watchers friendly?
Yes! With smart ingredient choices, this casserole fits well into many healthy eating plans.
Can I use fresh tuna instead of canned?
Absolutely! Cook and flake about 10 oz of fresh tuna as a substitute.
For more healthy casserole inspiration, try our Smothered Beef Chop Casserole for a hearty family meal.
Skinny Tuna Noodle Casserole – Healthy Comfort Food Made Lighter
Ingredients
Method
- Preheat your oven to 375°F (190°C). Cook the whole wheat egg noodles according to package directions until al dente, then drain and set aside.
- While noodles cook, heat olive oil in a large skillet over medium heat. Add diced onion and celery, sautéing until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
- In a large mixing bowl, combine the Greek yogurt, low-fat milk, Dijon mustard, paprika, salt, and pepper. Whisk until smooth and well combined.
- Add the cooked noodles, sautéed vegetables, drained tuna, and frozen peas to the yogurt mixture. Gently fold everything together until evenly coated.
- Transfer the mixture to a 9×13 inch baking dish. Top with shredded reduced-fat cheddar cheese and whole wheat breadcrumbs.
- Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown. Let it rest for 5 minutes before serving. Garnish with fresh parsley.
