This Easy Lightened Up Tuna Casserole will become one of your favorite casserole recipes! A healthier version of the American classic tuna casserole-egg noodles tossed in a homemade cream sauce, onions, celery, peas, and tuna, then topped with buttery seasoned breadcrumbs. It’s easy to make and makes for a tasty family meal!

Makes 8 servings

Tuna casseroles have easily become one of the most popular casserole dishes in the United States-a casserole primarily made with pasta and canned tuna, peas and sometimes corn. The dish is often topped with potato chips, corn flakes, bread crumbs or canned fried onions. I love adding additional veggies to bulk this casserole up-such as; chopped onions and celery. You could also add diced red peppers or diced tomatoes, if you desire.

This Easy Lightened UP Tuna Casserole is a healthier version of a similar recipe I loved making with my mom when I was growing up. For this recipe, I use egg noodles tossed in homemade cream sauce, mixed with onions, celery, peas, and tuna, all topped with buttery, seasoned breadcrumbs. It’s guaranteed to be enjoyed!

What ingredient do I need to make this Easy Lightened Up Tuna Casserole?

• Wide egg noodles or whole grain egg noddles-uncooked. You can use the whole grain egg noodles, if desired.
• Light butter– I use Land O’ Lakes light butter made with canola oil. You could also use “I can’t believe it’s not butter” or Smart Balance
• Celery-chopped
• Onion-diced
• All purpose flour
• Salt
• Black pepper
• Unsweetened almond or skim milk
• Dijon mustard-this is optional however it gives this casserole a flavor boost.
• Water packed chunk tuna- drained
• Frozen peas–
• Panko bread crumbs-you could use regular breadcrumbs instead of the Japanese style Panko breadcrumbs.
• Grated Parmesan cheese– I like to use fresh grated Parmesan.
• Paprika-regular or smoked paprika
• Dried Italian seasoning 
• Light butter-melted

I haven’t been able to find Land O’ Lakes light butter. Why is that?

As you may know, I love cooking and baking with Land O’ Lakes light butter made with canola oil. It’s my absolute favorite light butter, and I use it in most all of my lightened up recipes. If you have experienced this same issue-be assured-I reached out to Land O’ Lakes to see what the issue was and why its been difficult to find. I received the following response “We are so sorry that you are having difficulty finding this product. We are still making this product although we have had to reduce production. We want to assure you that we are working hard to have this back at your local stores soon.”

If you aren’t able to find the Land O’ Lakes light butter made with canola oil, you may use a different light butter such as:

• Smart Balance light
• “I can’t believe it’s not but
• Brummel and Brown made with yogurt

How do I make this Easy Lightened Up Tuna Casserole?

Preheat oven to 375 degrees. Spray a 9×13 baking dish with non stick cooking spray. Set aside.

Cook noodles according to package directions, removing when al dente.

Drain noodles. Set aside.

Spray a large pot Dutch oven with nonstick cooking spray and heat over medium heat. 

Add butter, celery and onion and cook until onion is translucent, stirring frequently.

Stir in flour, salt, and black pepper.  

Slowly add unsweetened almond milk or skim milk and cook, stirring constantly until thickened, about 3-5 minutes.

Stir in Dijon mustard, drained tuna, frozen peas, cooked noodles, and stir until well combined.

Pour mixture into the prepared dish.

Combine Panko bread crumbs, Parmesan cheese, paprika, Italian seasonings, and melted butter in a small bowl and sprinkle over the top.

Bake for 25 to 30 minutes, uncovered, or until golden brown.

Garnish with fresh chopped parsley, if desired.

Store leftovers in an airtight container in the refrigerator for 5-7 days or freeze for up to 2 months.

Ingredients:

• 6 oz. wide egg noodles or whole grain extra wide egg noddles, uncooked 
• 3 Tbsp light butter
• 4 celery ribs, finely chopped
• 1/2 medium onion, diced
• 1/4 cup all purpose flour
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 cups unsweetened almond or skim milk
• 1 Tbsp Dijon mustard, optional but gives this casserole a flavor boost
• 2 ( 5 oz.) cans water packed chunk tuna, drained
• 1 cup frozen peas

Topping Ingredients:

• 1/2 cup Panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp regular or smoked paprika
• 2 tsp dried Italian seasoning 
• 1 Tbsp light butter, melted

Directions:

1. Preheat oven to 375 degrees. Spray a 9×13 baking dish with non stick cooking spray. Set aside.
2. Cook noodles according to package directions, removing when al dente. Drain, and set aside.
3. Spray a large pot or Dutch oven with nonstick cooking spray and heat over medium heat. 
4. Add butter, celery and onion and cook until onion is translucent, stirring frequently.
5. Stir in flour, salt, and black pepper.  
6. Slowly add unsweetened almond milk or skim milk and cook, stirring constantly until thickened, about 3-5 minutes.
7. Add Dijon mustard, drained tuna, frozen peas, cooked noodles and stir until well combined.
8. Pour mixture into the prepared dish.
9. Combine breadcrumbs, Parmesan cheese, paprika, Italian seasonings, and melted butter in a small bowl.
10. Sprinkle the mixture over the top of the casserole.
11. Bake, uncovered, for 25 to 30 minutes or until golden brown. Garnish with fresh chopped parsley, if desired.
12. Store leftovers in an airtight container in the refrigerator for 5-7 days or freeze for up to 2 months.

Makes 8 ( 1 heaping cup) servings

5 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Recipe adapted from Mom On Timeout