This skinny tuna noodle casserole is a meal that your whole family will love. Using only one skillet, it’s easy to make, little to clean, won’t bust your waistline, and is insanely delicious!
Tuna Noodle Casserole has always been a staple meal in my life. Growing up we used to eat it all the time, but traditionally it’s made with cream of mushroom or cream of chicken soup, and that adds A LOT of unnecessary calories! When I am mindful of what I am eating, I feel healthier, I have more energy, and it encourages me to continue eating healthy! This Skinny Tuna Noodle Casserole only takes a few minutes to make, is healthier than the traditional recipe, and has the nostalgic comfort of the tuna noodle casserole you grew up with.
How to make this Skinny Tuna Noodle Casserole Recipe:
- First off, cook your egg noodles, but be careful not to overcook them. You want them a little underdone.
- Preheat the oven broiler while you are cooking the rest.
- Saute the spices and veggies. Add the white wine (could also use broth, but the alcohol will be cooked off), then add the flour to make a basic roux that will help the liquid thicken up (resembling cream of mushroom soup!). Add the milk and bring the mixture to a simmer, making sure to stir to combine all ingredients.
- Add the tuna, peas, cheese, and noodles, then stir to combine.
- Now add the seasoned bread crumbs to the top of the skinny tuna noodle casserole, add a little more cheese, and place it under the broiler. Carefully watch it as you don’t want it to burn. After about 4-5 minutes the breadcrumbs should bd browned and you can carefully remove from the oven.
- Serve immediately with a fresh salad!
Why this version is healthier than the traditional Tuna Noodle Casserole Recipe:
- By omitting canned cream of mushroom soup you are leaving out unknown ingredients. Many canned cream of mushroom/chicken soups are full of MSG, are extremely high in sodium, and have added high fructose corn syrup. By making your own (which is very simple) for this recipe, you are leaving all that stuff out.
- This Skinny Tuna Noodle Recipe also has less cheese than the traditional recipe. The traditional tuna noodle casserole typically calls for handfuls of cheese, while this skinny version is using only one cup of cheese total. You won’t miss the extra cheese because you can’t really tel the difference between the creamy texture and cheese. The skinny version has a creamy base that adds all the comfort that extra cheese would typically add.
If you want to try more delicious healthy recipes, you can check these out:
- Asian Chicken Lettuce Wraps are super easy to make and taste better than the popular PF Chang’s version. This healthy recipe packs all the flavor!
- Slow Cooker Chicken Tortilla Soup is the perfect healthy comfort food. Set it and forget it; this soup is going to become a regular in your dinner rotation!
- Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!
- No Mayo Avocado Tuna Melt is the perfect lunch to get out of the midweek slump! Filled with solid white albacore tuna and veggies, it’s delicious and easy!
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This skinny tuna noodle casserole is a meal that your whole family will love. Using only one skillet, it's easy to make, little to clean, won't bust your waistline, and is insanely delicious!
- 8 oz no yolk egg noodles
- 1 TBS olive oil
- 1 tsp garlic
- 1 medium onion, chopped
- 8 oz mushrooms, sliced
- 1/2 tsp salt
- 1 TBS fresh dill, chopped
- 1/2 tsp parsley
- 1/2 tsp ground black pepper
- 2 TBS Worcestershire sauce
- 1/2 cup dry white wine
- 6 TBS flour
- 3 cups low fat or skim milk
- 12 oz white albacore tuna packed in water, drained
- 1/2 cup frozen peas
- 1/4 cup parmesan cheese, shredded
- 1/2 cup whole wheat panko bread crumbs
- 1 tsp olive oil
- dash black pepper
- dash salt
- 1/3 cup parmesan cheese, shredded
Bring a large pot of water to a boil; add noodles and cook about 3 minutes, keeping them al dente. Drain and set aside. Turn broiler onto high.
In a high sided oven safe skillet over medium heat, add olive oil and heat for 30 seconds. Add garlic, onions, and mushrooms. Cook 4-5 minutes or until mushrooms are almost fully cooked. Sprinkle parsley, dill, pepper, and salt over the top; stir to combine.
Sprinkle flour over the mixture, and stir to coat. Add Worcestershire sauce, white wine, and slowly stir in milk. Increase heat to medium/high, stir until the flour is completely combined, and bring to a boil. Reduce heat to simmer and allow to simmer for 5 minutes, stirring occasionally. Once thickened (about 5 minutes), add tuna, peas, 1/4 cup parmesan cheese, and noodles. Stir to combine. Remove from heat.
In a small bowl combine panko bread crumbs, oil, salt, pepper, and 1/3 cup parmesan cheese. Sprinkle mixture over the casserole.
If your skillet is not oven safe, wrap a piece of foil around the plastic handle, covering it completely. Place skillet into oven, under broiler. Watch closely, once breadcrumbs are browned remove from oven (about 4-5 minutes). Serve immediately!