TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 6 servings


  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 2/3 cup water
  • 1/2 cup skim milk
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1/2 cup chopped celery
  • 1/4 cup chopped green onions
  • 2 tablespoons olive oil
  • 2 cans (6-1/2 ounces each) light water-packed tuna, drained
  • 1 container (8 ounces) egg substitute
  • 1 cup cooked no-yolk medium noodles
  • 1/2 cup shredded reduced-fat sharp cheddar cheese

Nutritional Facts

1 each: 334 calories, 8g fat (0 saturated fat), 22mg cholesterol, 697mg sodium, 34g carbohydrate (0 sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.


  1. In a large bowl, combine the soup, water, milk, mustard, and pepper until blended. In a nonstick skillet, celery and onions in oil until celery is tender. Stir the vegetables, tuna, egg substitute and noodles into the soup mixture. Pour into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake at 375° for 50-60 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.
Originally published as Light Tuna Noodle Casserole in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p206

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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