Easy Tuna Noodle Casserole

Easy Tuna Noodle Casserole

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From: Diabetic Living Magazine

Use reduced fat soup and fat-free milk to make this favorite casserole lower in fat and calories. Adding a variety of vegetables makes it more nutritious than the traditional recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups dried medium noodles (3 ounces)
  • 2 cups sliced fresh mushrooms
  • 2 cups loose-pack frozen broccoli stir-fry vegetables
  • ¾ cup chopped onion
  • 1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of mushroom soup
  • ¾ cup fat-free milk
  • 2 teaspoons snipped fresh dill or ½ teaspoon dried dill
  • ¼ teaspoon salt
  • 1 (6 ounce) can solid light tuna (water-pack), drained and broken into chunks
  • 2 tablespoons grated Parmesan cheese


  • Prep

  • Ready In

  1. Preheat oven to 375°F. In a large saucepan, cook noodles, mushrooms, stir-fry vegetables, and onion in a large amount of boiling water for 3 minutes. Drain; return to saucepan.
  2. In a medium bowl, stir together cream of mushroom soup, milk, dill, and salt. Stir into noodle mixture. Fold in tuna. Spoon mixture into a 1- ½- to 2-quart oval or rectangular baking dish. Bake, covered, for 25 minutes.
  3. Uncover; sprinkle Parmesan cheese over tuna mixture. Bake, uncovered, about 5 minutes more or until heated through. Makes 4 (1-cup) servings.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 222 calories; 4 g fat(1 g sat); 2 g fiber; 27 g carbohydrates; 18 g protein; 89 mcg folate; 45 mg cholesterol; 6 g sugars; 440 IU vitamin A; 8 mg vitamin C; 164 mg calcium; 1 mg iron; 685 mg sodium; 596 mg potassium
  • Nutrition Bonus: Folate (22% daily value)
  • Carbohydrate Servings: 2

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