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Classic Light Tuna Noodle Casserole

 Classic Light Tuna Noodle Casserole
This recipe updates an old classic by using low-fat products. It's a rich, creamy casserole that will satisfy the whole family.
6 ServingsPrep: 20 min. Bake: 50 min.


  • 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


  • 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.

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Classic Light Tuna Noodle Casserole (continued)

Nutritional Facts: 1/6 recipe equals 334 calories, 8 g fat (0 saturated fat), 22 mg cholesterol, 697 mg sodium, 34 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.