Tuna Casserole
on May 14, 2018, Updated May 12, 2024
This post may contain affiliate links. Please see our disclosure policy for more details.
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!
Get the Stay Fit Mom Cookbooks!
Macros included for all recipes and pre loaded in the apps for easy macro tracking!
Digital and hardcopies available!
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
Follow us on Pinterest for more great recipe suggestions! We love seeing Stay Fit Mom recipes in your kitchen! Post your meals to Instagram and be sure to tag @stayfitmom_Krista and @stayfitmom_Tracy!
You might also like this recipe:
Delicious
Easy
Quick!
A+
Thank you! That’s what I did but couldn’t believe I was able to eat that much food that was actually good for me 😀
The serving size says 1 cup- do you just use a 1 cup measuring cup and scoop it out or do you weigh it to the 220g? Tracking macros and it seems like a measuring cup vs weight is a huge variation!! Ps my family LOVED this dish!! I think you have a new groupie 🙂
Hi Susan,
We recommend using your food scale and measuring out the 220g. Almost all our recipes include the weight for your cooked serving to make this easy. Enjoy!
What would you recommend to put on top for a crunch?
You could add corn flakes, ritz crackers, panko crumbs, bread crumbs, so many things.
This looks delicious! If you picked any one of the toppings which one would you pick and how much?
Hi Brooke! I think the Ritz crackers would be delicious. However, to keep it a little more macro friendly I would choose the Panko bread crumbs. I think you could get away with using 1/4 – 1/2 cup total.
yum! this is what i will be making tonight! quick question though — when you say plain greek yogurt, is that full fat plain greek yogurt or fat free plain greek yogurt?
Hi Linda, sorry I need to update that! I use the non fat Greek yogurt for this one.
Thank you for your healthy version of this classic. I have mine in the oven as I type this and it was extremely easy to put together. Cannot wait! Hubby and daughter are skeptical without the crunchy topping, but I remain hopeful. The added bonus is finding it on MFP. So sweet! Thanks again!!
Oh yay! I hope you love the healthier version. Enjoy and thanks for sharing!
How long can this be stored in the fridge for leftovers?
I’m hoping to make this… wondering the same and reheating options 👀
I always recommend using leftovers within 5 days.
what is the sodium intake on this?
Can this dish be frozen ahead of time? If so, how do you think it affects the cook time?
I would just suggest letting it defrost in the fridge before cooking it. If you don’t I would just bake until the center is cooked. It would probably take an additional 30 minutes is my guess.
what size pan is used?
This was a 9X13 pan.
I’m sorry I missed this comment from December! I used a 9X13 I believe.