Healthier Tuna Noodle Casserole recipe

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Ingredients

cooking spray
2 cups whole-grain bow-tie pasta
1 teaspoon olive oil
2 cups sliced cremini mushrooms
½ cup chopped onion
⅓ cup chopped celery
⅓ cup chopped red bell pepper
⅓ cup chopped carrot
1 ½ cups light Alfredo sauce (such as Classico® Light Creamy Alfredo)
½ cup light sour cream
¼ cup grated Parmesan cheese
2 teaspoons snipped fresh dill
¼ teaspoon ground black pepper
1 (5 ounce) can solid white tuna (water pack), drained and broken into chunks
⅓ cup whole wheat panko bread crumbs
4 wedges lemon wedges

Nutrition Info

543.7 calories
carbohydrate: 62.4 g
cholesterol: 72 mg
fat: 21.6 g
fiber: 8.9 g
protein: 28.3 g
saturatedFat: 12.8 g
servingSize: -
sodium: 1066.2 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.

  2. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.

  3. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot, cook until vegetables are tender, about 8 minutes.

  4. Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan, sprinkle over casserole. Lightly coat with nonstick spray.

  5. Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.

Recipe Yield

1 2-quart casserole

Recipe Note

Opting for low-fat Alfredo sauce and sour cream lightens up this weeknight-friendly tuna casserole that packs plenty of veggies alongside whole wheat pasta, keeping it hearty enough to take to your next potluck. Garnish with fresh dill.

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