Weight Watcher Tuna Noodle Casserole
Light, creamy, and brimming with wholesome comfort, this Weight Watcher Tuna Noodle Casserole is a guilt-free twist on a classic favorite! Packed with protein-rich canned tuna, nutrient-dense frozen peas, and hearty whole wheat egg noodles, this casserole delivers both flavor and nutrition. A creamy base made with low-fat cream of mushroom soup, Greek yogurt, and a touch of skim milk ensures a luscious texture without the extra calories, while a golden topping of crunchy panko breadcrumbs adds irresistible texture. Ready in just 40 minutes, this easy-to-make dish is perfect for weeknight dinners and meal prep. Plus, at only 6 servings, it’s an excellent dish for portion control, keeping you on track with your wellness goals. Whether you're cooking for the family or meal prepping for the week, this delicious tuna noodle casserole is a satisfying option that's big on flavor and low on guilt.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Whole wheat egg noodles
- 2 cans (5 ounces each) Canned tuna in water, drained
- 1 cup Frozen peas
- 1 can (10.5 ounces) Low-fat cream of mushroom soup
- 1 cup Low-fat Greek yogurt
- 0.5 cup Skim milk
- 1 cup Reduced-fat cheddar cheese, shredded
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray and set aside.
Cook the whole wheat egg noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the drained tuna, frozen peas, cream of mushroom soup, Greek yogurt, skim milk, shredded cheddar cheese, onion powder, garlic powder, salt, and black pepper. Stir until well blended.
Gently fold the cooked noodles into the tuna mixture until evenly coated.
Transfer the mixture to the prepared baking dish and spread it out into an even layer.
In a small bowl, mix the panko breadcrumbs with a light spritz of cooking spray to lightly moisten them. Sprinkle the breadcrumbs evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly around the edges and the breadcrumbs are golden brown.
Remove from the oven and let the casserole cool for 5 minutes before serving. Divide into 6 portions and enjoy!
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 3971 mg | 173% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 49.2 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 1348 mg | 104% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2253 mg | 48% | |
*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.
