Skinny Tuna Noodle Casserole – Healthy Comfort Food Made Lighter
Skinny Tuna Noodle Casserole – Healthy Comfort Food Made Lighter
This skinny tuna noodle casserole proves that comfort food doesn’t have to be heavy! We’ve taken the classic family favorite and given it a healthy makeover that’s perfect for weeknight dinners. By swapping out heavy cream for protein-rich Greek yogurt and using whole wheat noodles, we’ve created a lighter version that’s still incredibly satisfying.
If you love easy casserole recipes, you’ll also enjoy our Ultimate Monterey Chicken Spaghetti for another family-friendly option.
Ingredients
- 8 oz whole wheat egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 cup plain Greek yogurt
- 1 cup low-fat milk
- 1 cup frozen peas
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/4 cup whole wheat breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Cook the whole wheat noodles according to package directions until al dente, then drain well.
Step 2: While noodles cook, heat olive oil in a large skillet over medium heat. Sauté onions and celery until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
Step 3: In a large mixing bowl, combine the cooked noodles, sautéed vegetables, tuna, Greek yogurt, milk, frozen peas, thyme, paprika, salt, and pepper. Mix gently until well combined.
Step 4: Transfer the mixture to a 9×13 inch baking dish. In a small bowl, mix breadcrumbs and Parmesan cheese, then sprinkle evenly over the casserole.
Step 5: Bake for 20-25 minutes until bubbly and the topping is golden brown. Let stand for 5 minutes before serving.
For more healthy dinner inspiration, check out our High Protein Creamy Garlic Chicken recipe.
Expert Tips
- Make it ahead: Assemble the casserole up to a day in advance and refrigerate. Add 5-10 minutes to baking time when cooking from cold.
- Customize vegetables: Add chopped carrots, mushrooms, or broccoli for extra nutrition.
- Freezing instructions: Freeze before baking for up to 3 months. Thaw overnight in refrigerator before baking.
- For extra creaminess: Stir in 1/4 cup of low-fat cream cheese with the Greek yogurt.
If you’re looking for more comfort food classics with a healthy twist, our Creamy Chicken Potato Soup is another family favorite.
Frequently Asked Questions
Can I use regular pasta instead of whole wheat?
Yes, regular egg noodles work fine, but whole wheat adds extra fiber and nutrients.
How can I make this dairy-free?
Substitute Greek yogurt with dairy-free yogurt and use plant-based milk. Omit Parmesan or use nutritional yeast instead.
Is this recipe Weight Watcher friendly?
Yes! With smart ingredient swaps like Greek yogurt and whole wheat noodles, this casserole fits well into weight management plans.
Can I use fresh tuna instead of canned?
Absolutely! Use 10 oz of cooked, flaked fresh tuna for even better flavor.
For more easy weeknight dinner ideas, try our Ultimate Creamy Rotisserie Chicken Pasta.
Skinny Tuna Noodle Casserole – Healthy Comfort Food Made Lighter
Ingredients
Method
- Preheat your oven to 375°F (190°C). Cook the whole wheat noodles according to package directions until al dente, then drain well.
- While noodles cook, heat olive oil in a large skillet over medium heat. Sauté onions and celery until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- In a large mixing bowl, combine the cooked noodles, sautéed vegetables, tuna, Greek yogurt, milk, frozen peas, thyme, paprika, salt, and pepper. Mix gently until well combined.
- Transfer the mixture to a 9×13 inch baking dish. In a small bowl, mix breadcrumbs and Parmesan cheese, then sprinkle evenly over the casserole.
- Bake for 20-25 minutes until bubbly and the topping is golden brown. Let stand for 5 minutes before serving.
