Skinny Tuna Noodle Casserole: Healthy Comfort Food Made Lighter

Craving that classic tuna noodle casserole but want to keep it healthy? This skinny version delivers all the comforting flavors you love without the guilt. By swapping out heavy cream soups for protein-packed Greek yogurt and using whole wheat noodles, we’ve created a lightened-up classic that’s perfect for busy weeknights or meal prep. This healthy tuna casserole is Weight Watcher friendly, packed with lean protein, and delivers that same cozy satisfaction you remember from childhood.

Ingredients

• 8 oz whole wheat egg noodles
• 2 cans (5 oz each) water-packed tuna, 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 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: 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, frozen peas, and the yogurt sauce. Gently fold everything together until evenly coated.

Step 5: Assemble and Bake

Transfer the mixture to a greased 9×13 inch baking dish. Top with shredded reduced-fat cheddar cheese and whole wheat 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: Water-packed albacore tuna works best for flavor and texture
• 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 Greek yogurt with dairy-free yogurt and use plant-based cheese alternatives.

What’s the calorie count per serving?

Approximately 280-320 calories per serving, depending on specific ingredients used.

Can I add other proteins?

Absolutely! Cooked chicken or turkey make excellent substitutions for tuna.

How long does this keep in the refrigerator?

Store leftovers in an airtight container for up to 4 days. Reheat in oven or microwave.

Skinny Tuna Noodle Casserole: Healthy Comfort Food Made Lighter

This skinny tuna noodle casserole delivers all the comforting flavors of the classic dish without the guilt by using Greek yogurt instead of heavy cream soups and whole wheat noodles. It’s Weight Watcher friendly, packed with lean protein, and perfect for busy weeknights or meal prep.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 300

Ingredients Method Notes

Ingredients

  

Ingredients

• 8 oz whole wheat egg noodles
• 2 cans (5 oz each) water-packed tuna, 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 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp 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, frozen peas, and the yogurt sauce. Gently fold everything together until evenly coated.
5. Transfer the mixture to a greased 9×13 inch baking dish. Top with shredded reduced-fat cheddar cheese and whole wheat 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 water-packed albacore tuna for best flavor. Can be assembled ahead and refrigerated or frozen for later use.