Tuna-Noodle Casserole

Total Time
50 min
20 min
30 min
Tuna casserole has a bad reputation for being a high-calorie dish. But not anymore! We've made a few easy ingredient substitutions.


uncooked egg noodles

12 oz

water-packed tuna fish drained

12 oz

button mushrooms

2 cup(s), sliced

frozen green peas

1 cup(s), thawed

fat free sour cream

16 oz

fat free mayonnaise

½ cup(s)

Dijon mustard

2 tsp

fresh parsley

2 tsp, fresh, chopped

table salt

½ tsp, or more to taste

black pepper

¼ tsp, or more to taste

reduced-fat shredded Monterey Jack cheese

½ cup(s), or reduced-fat Swiss cheese


  1. Preheat oven to 350ºF.
  2. Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.
  3. Whisk sour cream, mayonnaise, mustard, parsley, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.
  4. This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme: make ahead pasta bakes and casseroles, click here.

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