Skinny Tuna Noodle Casserole: Healthy Comfort Food Made Lighter

Craving that classic tuna noodle casserole comfort but want to keep it healthy? This skinny version delivers all the creamy, satisfying flavors you love without the guilt. By swapping out heavy cream soups for Greek yogurt and making smart ingredient choices, we’ve created a lightened-up classic that’s perfect for busy weeknights, meal prep, or when you need a comforting dish that won’t derail your healthy eating goals.

This recipe proves that comfort food doesn’t have to be heavy to be satisfying. With simple ingredients and easy preparation, you’ll have a wholesome dinner on the table in under an hour that the whole family will love.

Ingredients

• 8 ounces whole wheat egg noodles
• 2 cans (5 ounces each) tuna in water, drained
• 1 cup plain Greek yogurt
• 1 cup low-fat milk
• 1 cup frozen peas, thawed
• 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 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Prepare the Noodles

Cook the whole wheat egg noodles according to package directions until al dente. Drain well and set aside.

Step 2: Sauté Vegetables

Heat olive oil in a large skillet over medium heat. Add diced onion and celery, cooking until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.

Step 3: Create the Creamy Sauce

In a medium bowl, whisk together Greek yogurt, low-fat milk, Dijon mustard, paprika, salt, and pepper until smooth and well combined.

Step 4: Combine Everything

In a large mixing bowl, combine the cooked noodles, sautéed vegetables, drained tuna, thawed peas, and the creamy yogurt sauce. Gently fold everything together until evenly distributed.

Step 5: Assemble and Bake

Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle with shredded cheese and breadcrumbs. Bake at 375°F for 20-25 minutes, or until bubbly and golden brown on top.

Step 6: Serve and Enjoy

Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley and enjoy your healthy comfort food creation!

Expert Tips for Perfect Results

• Don’t overcook the noodles: They’ll continue cooking in the oven, so al dente is perfect
• Use high-quality tuna: Look for tuna packed in water with no added salt
• Customize your veggies: Add mushrooms, carrots, or broccoli for extra nutrition
• Make it ahead: Assemble the casserole up to a day in advance and refrigerate until ready to bake
• Freeze for later: This casserole freezes beautifully for up to 3 months

Frequently Asked Questions

Can I use regular noodles 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?

Substitute the Greek yogurt with dairy-free yogurt and use plant-based milk and cheese alternatives.

Is this recipe Weight Watcher friendly?

Absolutely! With smart substitutions like Greek yogurt and reduced-fat cheese, this recipe is perfect for Weight Watchers and other healthy eating plans.

Can I add other proteins?

While tuna is traditional, you could substitute with cooked chicken or even chickpeas for a vegetarian option.

How long will leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Skinny Tuna Noodle Casserole: Healthy Comfort Food Made Lighter

This skinny tuna noodle casserole delivers all the creamy, satisfying flavors of the classic comfort food without the guilt by using Greek yogurt instead of heavy cream soups. With simple ingredients and easy preparation, you’ll have a wholesome dinner on the table in under an hour that’s perfect for busy weeknights and healthy eating goals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 285

Ingredients Method Notes

Ingredients

  

Ingredients

• 8 ounces whole wheat egg noodles
• 2 cans (5 ounces each) tuna in water, drained
• 1 cup plain Greek yogurt
• 1 cup low-fat milk
• 1 cup frozen peas, thawed
• 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 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon 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.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and celery, cooking until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
3. In a medium bowl, whisk together Greek yogurt, low-fat milk, Dijon mustard, paprika, salt, and pepper until smooth and well combined.
4. In a large mixing bowl, combine the cooked noodles, sautéed vegetables, drained tuna, thawed peas, and the creamy yogurt sauce. Gently fold everything together until evenly distributed.
5. Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle with shredded cheese and breadcrumbs. Bake at 375°F for 20-25 minutes, or until bubbly and golden brown on top.
6. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley and enjoy your healthy comfort food creation!

Notes

Don’t overcook the noodles as they’ll continue cooking in the oven. Use high-quality tuna packed in water with no added salt. The casserole can be assembled up to a day in advance and refrigerated, or frozen for up to 3 months.