Photo of Tuna Noodle Casserole by WW

Tuna Noodle Casserole

Points® value
Total Time
1 hr 5 min
15 min
50 min
Forever a classic. Packed with vegetables and the fantastic nutty flavour of Parmigiano Reggiano cheese.


Fat-free skim milk

3 cup(s)

All-purpose flour

2 tbsp(s)

Dijon mustard

2 tbsp(s)

Worcestershire sauce

2 tbsp(s)

Dried dill weed

1 tsp(s)

Black pepper

½ pinch(es), freshly ground

Table salt

¼ tsp(s)

Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots)

20 oz, thawed

Canned chunk white tuna in water

12 oz, drained

Uncooked whole wheat pasta

8 oz, spiral shape, cooked according to package instructions, drained

Parmesan cheese

2 oz, Parmigiano-Reggiano, grated (about 1/2 cup)


  1. Position the rack in the center of the oven and preheat the oven to 350°F.
  2. Whisk the milk and flour in a large saucepan over medium heat until simmering and thickened.
  3. Whisk in the mustard, Worcestershire, dill, pepper and salt. Then stir in the vegetables, tuna, noodles and cheese. Pour into a 2-quart round or oblong casserole.
  4. Bake until bubbling and lightly browned, about 40 minutes. Let stand 10 minutes at room temperature before serving.


Don't use canned, grated Parmesan; it's mostly oil and chemical additives. Buy a small block of Parmigiano-Reggiano — stamped with its name on the rind — instead. This delicious cheese delivers much better flavour for your Points values. Grate it with a microplane or the small holes of a box grater.