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Light-But-Hearty Tuna Casserole Recipe

Light-But-Hearty Tuna Casserole Recipe

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. YIELD:4 servings

Ingredients

  • 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
  • TOPPING:
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter, melted
  • 1/2 teaspoon paprika
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon pepper

Directions

  • 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.

Nutritional Facts

1-1/2 cup: 322 calories, 9g fat (3g saturated fat), 32mg cholesterol, 843mg sodium, 39g carbohydrate (7g sugars, 4g fiber), 18g protein .

Reviews for Light-But-Hearty Tuna Casserole

Sort By :
MY REVIEW
apschwartz
Reviewed Oct. 27, 2015

"Very tasty!! Loved all the veggies and even more can be easily added. Will definitely make this one again!!"

MY REVIEW
KittieCatt
Reviewed Jun. 22, 2015

"This is a very delicious Tuna Noodle Casserole (just as it's written.) I did however, add in a generous handful of frozen peas & carrots, and I doubled the recipe. This one is a definite keeper!"

MY REVIEW
muffbear74
Reviewed Mar. 13, 2015

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

MY REVIEW
lafa1004
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!"

MY REVIEW
Chris1414
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."

MY REVIEW
daisey5
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."

MY REVIEW
lkh48
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!"

MY REVIEW
mrulli44
Reviewed Dec. 4, 2012

"Loved the red peppers and onions! This was amazing, my boyfriend and roommate loved it as did I. I wish I made more. I added a little bit of cheddar cheese to the top, it probably would have been delicious either way though."

MY REVIEW
pattibourey
Reviewed Jul. 28, 2012

"Very good casserole. I wanted to make this for dinner, but didn't have any cream of mushroom soup. I used what I had in the pantry which was cream of onion. Great taste. Will try with cream of mushroom too."

MY REVIEW
babybugs
Reviewed Feb. 4, 2012

"Used 2 cans of tuna instead of 1, as I like more fish. Used 1/3 c each of red, green, yellow, and orange peppers plus 1 slice red onion chopped. Added these to boiling pasta 2 mins before it was done, as I like peppers a little more done. Used spiral pasta as I did not have any yolk free noodles. Also added 2 tbls. of sour cream and eliminated the topping. It was very good and will make again."

MY REVIEW
blackoctober13
Reviewed Jan. 1, 2012

"I was expecting great robust flavor, based on the previous reviews. It came out, ok but nothing special. Will remove this from my box."

MY REVIEW
aeg2t
Reviewed Dec. 9, 2011

"I make this recipe often as a weeknight meal. It is a better version of the tuna cassarole I ate growing up! Very yummy! Don't leave out any ingredients, the roasted red peppers and mushrooms make the dish!"

MY REVIEW
MommyAustin
Reviewed Nov. 26, 2011

"This was very delicious! I will add more veggies next time and add a little more topping! My children had second helpings, which hardly ever happens at their ages! I was very pleased!"

MY REVIEW
terhardt13@yahoo.ca
Reviewed Oct. 30, 2011

"I made the recipe using regular rotini noodles, regular cream of mushroom soup, regular milk, regular mayonnaise and fresh red peppers. My family loved it!"

MY REVIEW
olgamold
Reviewed Sep. 13, 2011

"Next time I will add more veggies"

MY REVIEW
tkuva
Reviewed Mar. 30, 2011

"This was a yummy recipe... kinda like a homemade Tuna Helper! I have three very skinny boys at home so I used what I had in the house (which was 2% milk and full fat mayo) so my casserole wasn`t exactly `light`but it was delicious! My family enjoyed it and this will be a regular recipe I am sure. Thanks for sharing!"

MY REVIEW
MarandaSmith
Reviewed Mar. 15, 2011

"Tried this recipe last night. It was very good. I used peas, fresh mushrooms and whole wheat spiral noodles instead of the yolk-free. The roasted peppers added a nice kick to the traditional tuna casserole recipes I've tried. I served it with whole jalapeños and a Spring Salad with strawberries and balsamic vinegarete. Next time I think I will omit the mayo, but otherwise we really enjoyed this recipe!"

MY REVIEW
bdcmpnie
Reviewed Jan. 23, 2011

"Very tasty..everyone loved it"

MY REVIEW
lpeters86
Reviewed Apr. 22, 2010

"This recipe has a wonderful blend of flavor. You can tell it is lighter, but the various spices and the crumb-topping replace any chance of a bland flavor. Highly recommended!"

MY REVIEW
kkdreessen
Reviewed Mar. 4, 2010

"I added onion to this recipe and it was outstanding. Kids even loved it!"

MY REVIEW
vickyfoland
Reviewed Jan. 25, 2010

"This was awesome. I will make it again. I also added some cheddar cheese and I added frozen peas instead of red pepper. My husband loved it too.

Vicky"

MY REVIEW
dusarahbear
Reviewed May. 13, 2009

"This was very good except for next time I will leave out the mushrooms and add a mix of different vegetables. I will also be adding cheddar cheese."

MY REVIEW
bday
Reviewed Feb. 10, 2009

"I love this recipe. Even my very picky 6-yr old loved it (except the breading which I'll leave off on half of it next time). Easy and a nice variation from regular tuna casserole."

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Wine Pairings

Light-Bodied White Wine

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