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Light-But-Hearty Tuna Casserole Recipe
Light-But-Hearty Tuna Casserole Recipe photo by Taste of Home

Light-But-Hearty Tuna Casserole Recipe

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4.5 21
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My boyfriend grew up loving his mother's tuna casserole and says he can't even tell that this one is light! We have it at least once a month. I usually serve it with a salad, but it has enough veggies to stand on its own. —Heidi Carofano, Brooklyn, New York
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings


  • 3 cups uncooked yolk-free noodles
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1/2 cup fat-free milk
  • 2 tablespoons reduced-fat mayonnaise
  • 1/2 teaspoon ground mustard
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1 can (5 ounces) albacore white tuna in water
  • 1/4 cup chopped roasted sweet red pepper
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter, melted
  • 1/2 teaspoon paprika
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cups equals 322 calories, 9 g fat (3 g saturated fat), 32 mg cholesterol, 843 mg sodium, 39 g carbohydrate, 4 g fiber, 18 g protein.


  1. Cook noodles according to package directions.
  2. In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray.
  3. Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly. Yield: 4 servings.
Originally published as Light-But-Hearty Tuna Casserole in Healthy Cooking February/March 2009, p37

Nutritional Facts

1-1/2 cups equals 322 calories, 9 g fat (3 g saturated fat), 32 mg cholesterol, 843 mg sodium, 39 g carbohydrate, 4 g fiber, 18 g protein.

Light-Bodied White Wine

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

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Reviewed Mar. 13, 2015

"Didn't have the roated red peppers, so made it without; still tasted great."

Reviewed Mar. 2, 2015

"Made a few changes and all around a great dish! I nixed the red pepper and replaced with 1 c. frozen peas(added to last minute of boiling noodles before tossing in) and added diced onions and fresh mushrooms. Also costco tuna is 7oz so it was loaded! Husband loved!"

Reviewed Jul. 11, 2014

"This was very tasty. I added a can of peas without their juice to the recipe. I will definitely make this again."

Reviewed Apr. 11, 2014

"I used a large can of tuna and fresh mushrooms plus a whole jar of sweet red peppers. It was very good."

Reviewed Mar. 7, 2013

"I have been weary to try some of the recipes on this sight because I think the pictures could be alot better...more appealable, but I saw the reviews on this one and decided to try it. I did not use the peppers because I knew my kids would complain and I also left out the mushrooms because I think the soup gives it enough. I used 1% milk and doubled the recipe using one can of reduced fat soup and one regular can, real mayo, and I added a small can of peas. I have to say that I have made a million tuna casserole recipes and even have one of my own that I pride myself on, but this one is the BEST I have had. I made two 8in pans because I thought it would not be enough, but it was hearty and delicious and the kids LOVED it! It comes out moist and creamy...very impressive. We have a pan left over and it is calling to me. This one is a keeper. Thank you!"

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