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Easy Lightened Up Tuna Casserole 

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. If you have whole grain pasta as a zero point food, you can use the whole grain egg noodles to keep the casserole low in points.
  • 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

 3-6 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

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 Personal Points on your individualized plan.

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

Yield: 8

Easy Lightened Up Tuna Casserole 

Easy Lightened Up Tuna Casserole 

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.

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 6 oz. wide egg noodles or whole grain egg noddles, uncooked 
  • 3 Tbsp light butter- I use Land O'Lakes light butter made with canola oil
  • 4 celery ribs, 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
  • 2 ( 5 oz.) cans water packed chunk tuna, drained
  • 1 cup frozen peas thawed

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

Instructions

    1. Preheat oven to 375 degrees. Spray a 9x13 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 the 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

    3-6 PersonalPoints™ per serving*

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Smartpoints: GREEN: 6 Smartpoints per serving BLUE: 5 smartpoints per serving PURPLE: 3 smartpoints per serving if using unsweented almond milk and whole grain egg noodles

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 191Total Fat: 5gSaturated Fat: 1gCholesterol: 46mgSodium: 274mgCarbohydrates: 23gNet Carbohydrates: 21gFiber: 2gSugar: 2gProtein: 12g

Cindy

Friday 27th of May 2022

I wonder how many points you would add to use elbow macaroni. Don't have any egg noodles in the house.

Carolyn

Saturday 16th of April 2022

Will make this again. Was easy to assemble. Husband had seconds.

Sarah

Sunday 3rd of April 2022

I look every single time for the light butter! Missing it so much

Patty

Sunday 3rd of April 2022

Thank you for continuing to share the green/blue/purple points.

Marlene

Sunday 3rd of April 2022

Can u tell me what the points are using the Blue point system I am nit using the new system and have stopped paying weight watche

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