Low Fat Tuna Noodle Casserole
Savor the comforting flavors of a classic dish made lighter with this Low Fat Tuna Noodle Casserole recipe. Perfect for busy weeknights, this easy-to-make casserole features tender whole wheat egg noodles, protein-packed canned tuna, and a creamy sauce made with low-fat Greek yogurt and milk. Bursting with added nutrition from thawed peas and seasoned with garlic, onion, and parsley, this dish is finished with a golden, crispy topping of whole wheat breadcrumbs and olive oil. Ready in just 40 minutes and packed with wholesome ingredients, this satisfying yet guilt-free casserole is an ideal choice for health-conscious families. With only 6 simple steps, it’s a one-pan meal that’s as effortless to prepare as it is delicious to enjoy.
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Recipe Information
Ingredients
- 8 ounces whole wheat egg noodles
- 12 ounces canned tuna in water, drained
- 1 cup low-fat Greek yogurt
- 1 cup low-fat milk
- 1 cup shredded reduced-fat cheddar cheese
- 1 cup frozen peas, thawed
- 1 medium onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup whole wheat breadcrumbs
- 1 tablespoon extra-virgin olive oil
- non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly spray a 9x13-inch casserole dish with non-stick cooking spray.
Bring a large pot of water to a boil, cook the whole wheat egg noodles according to package instructions until al dente, then drain and set aside.
In a large mixing bowl, combine the drained tuna, low-fat Greek yogurt, low-fat milk, shredded reduced-fat cheddar cheese, thawed peas, chopped onion, garlic powder, dried parsley, salt, and black pepper. Mix well until evenly combined.
Add the cooked egg noodles to the mixture and gently fold together until the noodles are evenly coated with the sauce.
Transfer the noodle and tuna mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the whole wheat breadcrumbs with the extra-virgin olive oil until evenly coated. Sprinkle this mixture over the casserole to create a crunchy topping.
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the topping is golden and the casserole is heated through.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy your delicious, low-fat tuna noodle casserole!
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 3530 mg | 153% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 58.8 g | ||
| Protein | 180.7 g | 361% | |
| Vitamin D | 12.1 mcg | 61% | |
| Calcium | 1533 mg | 118% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2423 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
