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Tuna Casserole

by Skinny Ms.

Tuna CasseroleBaked perfection is what you get with this cheesy casserole recipe. It mimics the delicious, creamy taste of tuna casseroles from days gone by, but this lightened-up version is much healthier than anything that was whipped up in your grandmother’s kitchen. Best of all, it is packed with tuna, so you’ll enjoy the benefits of omega 3 fats while warming up with this delectable dish.

Tuna casserole has a tendency to be greasy, fattening, and all-around unhealthy. It also gets a bad rap for being an “old-fashioned” dish or something most people have little use for these days. Despite it’s less-than-stellar reputation, sometimes you get a hankering for the comfort foods from your childhood. You might also be looking for tuna meals that are out of the ordinary. Tuna salad is a great option, but it gets boring and isn’t always the right option when the weather is cold and blustery. Mixing tuna with noodles and cheese gives this dish a rich, indulgent feel without all the unappealing aspects from other tuna casserole recipes.

If you are looking for a fun dish to bring to a party or office event, or you know your kids will love a gooey tuna casserole, this dish is a great lightened up version of what everyone expects.

If you love this dish, try one of our other casserole recipes.

Tuna Casserole

Tuna Casserole

Yields: 6 Servings | Serving Size: 1 Cup | Calories: 301 | Previous Points: 6 | Points Plus: 7 | Total Fat: 9 | Saturated Fat: 3 | Trans Fat: 0 g | Cholesterol: 25 mg | Sodium: 492 mg | Carbohydrates: 24 | Dietary Fiber: 5 | Sugar: 5 | Protein: 31


  • 4 cups cooked whole wheat noodles (macaroni was used in this recipe, egg noodles also will work)
  • 2 tablespoon extra virgin olive oil
  • 1 small yellow onion, diced
  • 8 ounces sliced mushrooms, white or button (wipe clean)
  • 2 (4.5 ounce) cans solid white Albacore Tuna in water, shredded (add tuna and water)
  • 1 cup frozen green peas
  • 1 (8 ounce) package cream cheese, softened, low fat
  • 1 cup low-fat milk
  • 1-1/2 cups (reduced-fat) cheddar cheese, shredded (recommend block cheese)


Preheat over to 375 degrees.

Note: If desired, add additional cheese to the top of the casserole before baking.

Cook noodles according instructions on the package or al dente.

In a medium skillet add oil and sauté onions and mushrooms over medium-low heat until mushrooms begin to release moisture, about 10 minutes. In a large mixing bowl, combine sautéed onions and mushrooms and all remaining ingredients, reserving 1/2 cup cheddar cheese for the top.

Add the tuna mixture to a 3 quart casserole dish or 9" baking pan, top with the 1/2 cup of remaining cheddar cheese. Bake 15 minutes covered and 10 minutes uncovered, or until cheese is hot and bubbly.

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33 Responses to Tuna Casserole

  • Ddelutri says:

    Bake at what temperature??

  • crunkyjens says:

    This looks delicious and the calories/carbs are not that bad!  I would assume to bake at 350 degrees?  I think I'll try my hand at this except leave out the peas…never have liked them.  Thanks for posting!!

  • Lauren_kil84 says:

    my husband hates mushrooms and peas i love them so this sounds good..but what are some alternatives to put in

  • Mine got dried out a bit… need to figure that out for next time… yummy though!

    • skinnyms says:

      Sandra, So sorry! Try using a little chicken or vegetable broth…always a good choice to prevent drying out. Keep us posted!

  • jess says:

    Can any of this meal be prepared ahead of time?

  • Think I'm going to try to adapt this to the slow cooker.  No idea if it will work, but a lot of baked type foods do.  Has anyone else done this, and if so, what worked for you?

  • Angie says:

    Made this tonight.  Forgot to buy the mushrooms.  Woops.  It was pretty dry at the end.  It barely filled my 9×13 pan and was VERY shallow where it did.  I sprayed the glass pan with Pam before throwing it in the oven.  It has great potential, but needs some tweaking.  I threw in some pepper with my onion cooking and then it needed a little salting to taste before eating.  I'll have to try it with mushrooms and maybe throw in some fat free milk to help make it a little more creamy.

    • Angie says:

      Incidently, I used whole wheat egg noodles instead of macaroni.  I'm wondering if you should up the noodles, but with the lack of wet/sauce, I don't think it would have worked.

    • skinnyms says:

      Angie, Maybe add some milk or
      additional yogurt! Whole Wheat
      egg noodles should be fine!

    • Maria says:

      The recipe calls for a 9" square pan, not a 9"x13". I baked mine in a 9" square and it was a perfect amount. I used egg noodles as well. It was a bit dry…am wondering if a little more milk would help?? The broth could be good too. Any ideas out there?

  • Can this be frozen? I'm expecting our first baby soon and trying to prepare meals ahead of time :)

  • southernwife says:

    just took it out of the oven, it's pretty good but not sure i would make this on a regular basis. I used fat free cream cheese and it seemed to melt just fine which was a nice surprise. i just used a whole package of egg white noodles and they have a super fun texture. guess the real verdict will come when the husband tries it! :)

  • Nicole says:

    This was great! I hope it reheats well. I definitely want these leftovers!

  • Skinny Ms. says:

    Nicole, Thanks for letting us know!

  • I like Tune casserole, but now I LOVE IT! This is one of my favorite receipes, packed with protein!

  • Skinny Ms. says:

    Paula, That should be 1 cup…thanks for letting us know. :)

  • Easily can be made gluten free, going to try it Dairy free too as am allergic. Sounds yummy.

  • Darcy says:

    Thank you for posting this recipe — Tuna Noodle Casserole is my husband favorite childhood dish and I never make it b/c it is soooo unhealthy. Will be trying this recipe this weekend!

  • christine davis says:

    When I added this recipe into my weight watchers etools, I get 11 pts per serving at 6 servings? why are my pts so much different from yours.

    This is how I entered it. Making it tonight.

    •4 oz (dry) Barilla whole wheat elbow macaroni
    1 jalapeno
    1 1/2 cups diced zucchini
    •2 tablespoon extra virgin olive oil
    •1 small yellow onion, diced
    •8 ounces sliced mushrooms, white or button (wipe clean)
    •2 (4.5 ounce) cans solid white Albacore Tuna in water, shredded (add tuna and water)
    •1 (8 ounce) neufchatel package cream cheese, softened, low fat
    •1 cup low-fat milk
    •2 cups sargento reduced fat cheddar cheese, shredded


  • Janie says:

    I make this with macaroni (1/2 box Barilla ww) cooked with two cups frozen peas & carrots & whole lot poured into collander to drain. Saute 8 oz pkg mushrooms, sliced, with 1/2 cup minced onion in dutch oven, make roux when mushrooms cooked by adding 2 TBL flour to tiny bit of oil left in pan and 1 cup milk, then lower heat to low and add one six oz cup plain Greek yogurt, one 8 oz pkg neufchatel cream cheese, which is lower in fat than reg cream cheese, and 1 cup shredded mozzarella, which is naturally lower in fat and finally two cans tuna and the cooked macaroni & peas & carrots.. I prefer white cheese to yellow

  • Sharon says:

    I opt'd to replace the peas for fresh leaf spinach, to add a little color I added red, yellow and green peppers.

  • SMH says:

    4 cups pasta (cooked) – what does this equal when measuring out dry pasta?

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