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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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 9x13 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.