Tuna-Noodle Bake

Total Time
1 hr 7 min
7 min
1 hr
Call this pure comfort food with a bonus dose of veggies. We use frozen mixed vegetables, so there’s little knife work to bother with.


uncooked whole wheat egg noodles

3 oz, About 2 cups

frozen mixed vegetables

16 oz

canned chunk white tuna in water

6 oz, drained and flaked

fat free skim milk

1½ cup(s)


2 large

shredded fat-free Cheddar cheese

¾ cup(s), sharp variety

table salt

½ tsp

black pepper

¼ tsp, freshly ground


  1. Preheat the oven to 375°F. Spray a shallow 2-quart casserole dish with canola oil nonstick spray. Cook the noodles according to package directions, adding the mixed vegetables during the last minute of cooking. Drain and pour into the casserole dish. Scatter the tuna over the top.
  2. Lightly beat the milk and eggs in a medium bowl. Stir in about 1⁄2 cup of the cheese, the salt, and pepper; pour over the pasta mixture. Sprinkle with the remaining 1⁄4 cup cheese. Bake, uncovered, until a knife inserted in the center comes out clean and the top is golden brown, about 50 minutes. Let stand about 5 minutes, then cut into four servings. Yields 1⁄4 of casserole per serving.


Whole-wheat egg noodles are available in health food stores and some supermarkets.

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