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Skinny Tuna Noodle Casserole: Healthy Comfort Food Made Lighter

This skinny tuna noodle casserole proves that comfort food doesn't have to be heavy, featuring a healthy makeover of the classic family favorite. By using Greek yogurt instead of heavy cream and incorporating plenty of vegetables, this light tuna noodle bake delivers all the cozy satisfaction without the guilt.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 oz whole wheat egg noodles
  • 2 cans (5 oz each) tuna in water, drained
  • 1 cup plain Greek yogurt
  • 1 cup low-fat milk
  • 1 cup frozen peas
  • 1 medium onion, diced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 cup reduced-fat cheddar cheese, shredded
  • 1/4 cup whole wheat breadcrumbs
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • Salt and pepper to taste

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Cook the egg noodles according to package directions until al dente, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and celery, sautéing until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
  3. In a large mixing bowl, combine the cooked noodles, sautéed vegetables, drained tuna, frozen peas, Greek yogurt, milk, thyme, paprika, and half of the shredded cheese. Season with salt and pepper to taste.
  4. Transfer the mixture to a greased 9x13 inch baking dish. Top with the remaining cheese and sprinkle with breadcrumbs.
  5. Bake for 20-25 minutes until bubbly and the topping is golden brown. Let it rest for 5 minutes before serving.

Notes

For best results, use high-quality Greek yogurt that's thick and creamy. This casserole is perfect for meal prep and reheats beautifully. Customize with favorite vegetables like mushrooms, carrots, or broccoli. Can be made ahead and refrigerated for up to 24 hours before baking.