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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

Read Reviews (18)
4.56 18
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“My boyfriend grew up loving his mother's tuna casserole and says he can't tell at all 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

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

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.

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.
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.

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

Reviews for Light-But-Hearty Tuna Casserole(18)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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
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
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
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
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.

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