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Light Tuna Noodle Casserole

 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.—Sharen Oglesby, Anderson, California
6 ServingsPrep: 20 min. Bake: 50 min.


  • 1/3 cup Cream Soup Mix
  • 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 carton (8 ounces) egg substitute
  • 1 cup cooked noodles
  • 1/2 cup fat-free milk
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1/2 cup shredded reduced-fat sharp cheddar cheese


  • Prepare Cream Soup Mix as directed for a condensed cream soup
  • substitute. Saute celery and onion in oil until celery is tender.
  • Place in a large bowl; add next six ingredients. Mix well.
  • 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.
Editor's Note: One can condensed reduced-fat cream of mushroom soup diluted with 1/2 can of water may be used in place of the homemade soup mix.

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Light Tuna Noodle Casserole (continued)

Nutritional Facts: One serving equals 246 calories, 9 g fat (0 saturated fat), 34 mg cholesterol, 684 mg sodium, 12 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.