Low-Fat Tuna Casserole
A light and comforting tuna casserole featuring creamy mushroom soup, tender noodles, and savory tuna, perfect for a quick, wholesome family dinner.
Ingredients
Instructions
- Put the cream of mushroom soup in a bowl and add enough milk to make it smooth.
- Cook the egg noodles according to package instructions.
- Drain the cooked noodles.
- Place the drained noodles in a casserole dish.
- Add the drained tuna to the noodles.
- Pour the prepared soup mixture over the noodles and tuna.
- Bake in a 325°F oven for about 20 to 30 minutes or microwave until bubbly.
Tips & Substitutions
For a creamier texture, consider adding a splash of low-fat sour cream to the mushroom soup mixture. If you're looking to increase the vegetable content, you can mix in some frozen peas or chopped broccoli before baking. Additionally, whole wheat egg noodles can be used for a healthier twist. This casserole is a great way to use up pantry staples and fits well into many American recipes.
Serving Suggestions
This Low-Fat Tuna Casserole pairs beautifully with a crisp green salad or steamed vegetables for a well-rounded meal. For added crunch, consider serving it with a side of Yummy Oyster Crackers. A light vinaigrette can enhance the salad, making it a refreshing complement to the rich casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in the microwave or oven until heated through. If reheating in the oven, cover with foil to prevent drying out. You can also add a bit of milk to keep the casserole moist during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Tuna Casserole contains roughly 323 calories, with 44g protein, 27g carbohydrates, and 4g fat. It is an excellent source of protein (88% of the Daily Value) and iron (22% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 599mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes, you can use fresh tuna! Just cook it until fully done, then flake it into the casserole. Fresh tuna will offer a different texture and flavor compared to canned, making your casserole even more delicious.
What can I use instead of egg noodles?
If you don’t have egg noodles, you can substitute them with whole wheat pasta or gluten-free pasta. Both options will work well, although cooking times may vary slightly, so check the package instructions for best results.
Is there a way to make this recipe dairy-free?
Absolutely! You can replace the cream of mushroom soup with a dairy-free alternative, such as coconut cream or a homemade cashew cream. Additionally, use a non-dairy milk like almond or oat milk to achieve a similar consistency in the soup mixture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).