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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Love this recipe! Sometimes do tuna, sometimes chicken. Question, it doesn’t say if you are supposed to drain the tuna?
I tried the Tuna casserole recipe. I replaced the Tuna and used 2-cans of
White Chicken breast, 1- can mushrooms , everything else the same. I sprayed with non-stick spray, 6- 2 cup bowls. Put 4 into the freezer for a later use. Then 2 bowls I put into the air fryer on 375° for 20minutes, pulled out topped with cheese and put back in airfryer until cheese melted.
Has anyone made this in meal prep bowls?
Hi Aeden, I actually have a meal prep version of the tuna casserole that will make 5 bowls. Find it here.
Sounds delicious. Putting on this weeks meal plan. It says 14 servings. I don’t need super large serving, but is serving realistic for the average person?
same question! I was wondering how big a serving is.
This has become a family favourite for us! Do you know how well it holds up in the freezer?
This has become a family favourite? Do you know how well it holds up in the freezer?
Can you use Banza pasta or does it get too soft compared to regular or whole wheat pasta? Thanks!
Hi Stacy! Yes you should be able to sub in any pasta. I haven’t tried the Banaza in this one but I think it would work.
For the cheese the recipe says 3 cups 12 oz. Does that mean 3 cups PLUS an additional 12 oz.?
Hi Vicki! Sorry for the confusion. A lot of our macro tracking clients like to use their food scales instead of measuring cups so I often like to include both measurements. It’s just 3 cups of cheese.
Hi! Hoping to make this this weekend. Sorry to be daft but just want to check- are you supposed to thaw or cook the vegetables first or do you put them in frozen? Thank you!
You can put the veggies in there frozen and they’ll cook in the oven! Enjoy!