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Skinny Tuna Noodle Casserole: Healthier Comfort Food That's Still Delicious

This healthier version of tuna noodle casserole swaps traditional creamy ingredients for lighter alternatives like Greek yogurt while boosting nutrition. Perfect for weeknight dinners or meal prep, it satisfies cravings while keeping calories in check.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 oz whole wheat egg noodles
  • 2 cans (5 oz each) solid white tuna in water, drained
  • 1 cup plain Greek yogurt
  • 1 cup low-fat cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 tsp dried dill
  • 1/2 tsp black pepper
  • 1/4 cup whole wheat breadcrumbs
  • 1 tbsp olive oil

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Cook the egg noodles according to package directions until al dente, then drain well.
  3. In a large bowl, combine Greek yogurt, cottage cheese, Parmesan, chicken broth, dill, and black pepper. Mix until well combined.
  4. Add the cooked noodles, tuna, peas, celery, onion, and garlic to the bowl. Gently fold everything together until evenly coated.
  5. Transfer the mixture to the prepared baking dish and spread evenly.
  6. In a small bowl, mix breadcrumbs with olive oil, then sprinkle over the casserole.
  7. Bake for 25-30 minutes until golden and bubbly. Let rest for 5 minutes before serving.

Notes

Don't overcook the noodles as they'll continue cooking in the oven. Use quality solid white tuna in water for best flavor. Assemble up to a day in advance and refrigerate until ready to bake.