Tuna Casserole
on May 14, 2018, Updated May 12, 2024
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A few weeks ago we were driving home from church when the thought occurred to me that I would REALLY love some tuna casserole. One of our favorite after church meals growing up in my home was tuna casserole. Ironically, I remember whining about it (just like my kids did a few weeks ago when I told them what I was making) but then devouring it in about 2.5 seconds (just like my kids did!!). It’s so easy to make and believe it or not, super macro friendly!! Why haven’t I been making this the last few years!? 
So guess what I’ve been eating 1-2 meals per day for the last few weeks…yup! Tuna casserole. I tweaked the original recipe I remember my mom and us kids making just a little bit and had to make sure it’s still delicious. No, I didn’t add the crumbled Ritz crackers or corn flakes to the top, that just was something that had to be sacrificed to make this healthier. But believe me, it’s still delicious! Sneak peak in the pictures below!
I try to always cook with a high fiber pasta, like whole wheat or whole grain. I’ve always been a fan of whole wheat or whole grain pasta so it doesn’t bother me to cook with it. I honestly love the nuttier flavor of whole wheat pasta. FYI-this recipe has 4.8 grams of fiber per cup, which I think is amazing!
I’ll also quickly add that I typically have about 350 grams of this for lunch or dinner. To adjust the grams based on your needs, search for this recipe in MFP! (Stay Fit Mom Tuna Casserole) I hope you enjoy this healthier tuna casserole!
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Cheesy Tuna Casserole
Equipment
Ingredients
- 16 oz. box Barilla Whole Grain Pasta
- 24 oz. canned Tuna in water, I used 4-6oz. cans from Costco
- 10.5 oz. can Cream of Mushroom, 98% Fat Free
- 1 cup Frozen Peas and Carrots Mix
- 1/2 cup Frozen Whole Kernel Corn
- 1/2 cup cup Frozen Sweet Peas
- 2 cups Fat Free Milk
- 1/2 cup Plain non fat Greek Yogurt
- 3 cups 12oz. 2% Reduced Fat Cheese , (I used Kroger Reduced Fat Mexican Style Blend)
Instructions
- Cook pasta according to package instructions in lightly salted water.
- Preheat the oven to 375 degrees F.
- In a large bowl, thoroughly mix cooked noodles, tuna, cream of mushroom, all frozen vegetables, milk, Greek yogurt, and 2 cups of the cheese.
- Pour mixture into lightly greased casserole dish and bake for about 30 minutes or until its bubbly.
- Remove from oven, top with remaining cheese and cook another 3-5 minutes until the cheese melts.
- Enjoy!
Notes
Nutrition
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No way this is 14 servings. Other who put in individual bowl got 5 or 6 servings. That more than doubles the calories count significantly so beware.
Hi Stephanie, this is the family style version of my tuna casserole recipe. I think you’re looking for my meal prep version here: