Tuna Noodle Casserole

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Homemade classic tuna noodle casserole, the quintessential American dish made from scratch and under $10 to make, the kids love it!

Homemade classic tuna noodle casserole, the quintessential American dish made from scratch and under $10 to make, the kids love it!
Tuna Noodle Casserole

The ingredients are simple – canned tuna, mushrooms, peas, noodles in a homemade creamy sauce (without canned soup) finished with toasted breadcrumbs. Keeping canned tuna on hand is a great way to whip up quick lunches and dinners like the classic Tuna Melt or Tuna Macaroni Salad.

Homemade classic tuna noodle casserole, the quintessential American dish made from scratch and under $10 to make, the kids love it!


You can easily adapt this with different vegetables, swap the tuna for chicken, or even use whole wheat noodles. There are no rules to cooking, just have fun with it!

How do you make homemade tuna casserole from scratch?

  • You start by making a simple white sauce which eliminates the need for processed canned soup.
  • Add any veggies you wish here. In this recipe I used peas and mushrooms, you can swap them out for broccoli, asparagus, carrots, etc.
  • You can swap the egg noodles for whole wheat if you wish.
  • If you don’t like tuna fish, you can even use chicken or salmon.

Can you freeze a tuna casserole?

Yes, there’s two ways to freeze it. A make-ahead method or you can freeze the leftovers.

For the make-ahead method, prepare everything up to the point of baking. Once you’ve combined everything with the exception of the breadcrumbs and Parmesan, transfer to a freezer bag or freezer safe container. When you’re ready to serve the tuna casserole, defrost the mixture in the refrigerator overnight, top with Parmesan and bread crumbs and and bake.

Leftover, oven-baked tuna casserole can also be frozen. To do so you’ll want to flash-freeze the leftovers for a few hours in the original baking dish, then when it’s solid, remove it from the pan, place it in a freezer bag, and return it to the freezer. To cook, thaw overnight in the refrigerator and reheat.

How To Make Tuna Casserole

adding peas to a pot with mushroomsPot with cheeseHomemade classic tuna noodle casserole, the quintessential American dish made from scratch and under $10 to make, the kids love it!Homemade classic tuna noodle casserole, the quintessential American dish made from scratch and under $10 to make, the kids love it!Homemade classic tuna noodle casserole, the quintessential American dish made from scratch and under $10 to make, the kids love it!

More Tuna Recipes:

Homemade classic tuna noodle casserole, the quintessential American dish made from scratch and under $10 to make, the kids love it!
Print WW Personal Points
4.75 from 148 votes
Did you make this recipe?

Skinny Tuna Noodle Casserole

318 Cals 27.3 Protein 34.3 Carbs 7 Fats
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American
Tuna casserole, the quintessential American dish. Perfect for potlucks and under $10 to make. Made with canned tuna, mushrooms, peas and noodles in a creamy sauce (and no canned soup) finished with toasted breadcrumbs – so good!


  • 6 oz no-yolk noodles, Ronzoni Healthy Harvest, or brown rice pasta for gluten free
  • 1 tbsp butter
  • 1 medium onion, minced fine
  • 3 tbsp flour, gluten free use rice flour
  • 1 3/4 cups fat free chicken broth
  • 1 cup 1% milk
  • 1 oz sherry, optional
  • 10 oz sliced baby bella mushrooms
  • 1 cup frozen petite peas, thawed
  • 2 5 oz cans tuna in water, drained (I used albacore)
  • 4 oz 50% reduced fat sharp cheddar, I used Cabot
  • cooking spray
  • 2 tbsp parmesan cheese
  • 2 tbsp whole wheat seasoned breadcrumbs


  • Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
  • Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
  • Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
  • Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
  • Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
  • When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
  • Add drained tuna, stirring another minute.
  • Remove from heat and add the reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
  • Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
  • Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).


Serving: 1/6th of casserole, Calories: 318kcal, Carbohydrates: 34.3g, Protein: 27.3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 34mg, Sodium: 660mg, Fiber: 3.6g, Sugar: 6g
WW Points Plus: 8
Keywords: casserole recipes, easy tuna noodle casserole, healthy tuna noodle casserole, Skinny Tuna Noodle Casserole, tuna casserole


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  1. Is this cooking sherry ir sherry vinegar ?

  2. Really great recipe! Prepared exactly as written. Kids and husband all liked it. Cannot wait to make this one again! 

  3. Yummy casserole! Followed recipe exactly, came out perfect. The only thing I did different is I add the juice and zest of a small lemon and fresh Italian parsley when I make tuna casseroles. It brightens and enhances tuna. This will be my forever Tuna Casserole recipe!

  4. I made this today as my meal prep for the week!!! I added a few chopped up carrots, thyme, garlic, and another can of tuna. The sauce was perfect, not runny at all.  AND very flavorful!!!  I ate some tonight and it is delicious!!!  I look forward to having it this week again.  I always love your recipes!! You are one of my go to sites when meal planning.Thank you!!!

  5. I sautéed the mushrooms along with the onions and some salt, pepper and thyme. I think this adds a lot of flavor compared to tossing the mushrooms in with the liquid later on. I also used fresh grated parmesan cheese instead of cheddar (maybe about 1/3 cup). With these modifications, it came out great. Even the baby liked it!

  6. I’m from the midwest so this is a comfort meal from my childhood. My husband thinks tuna casserole is an abomination. I made this anyway for myself- guess who ate it and liked it? The husband and the kids all enjoyed this. I loved that it was packed with flavor despite being a healthy remix. Also so happy to have a meal with leftovers for lunchs!

  7. This was NOT a casserole, it was soup!! Way too much liquid as written. I followed the measurements and instructions to a T but I was very disappointed. Next time I will make my own version – with a lot less liquids.

  8. Really delicious! Added some thyme, cracked pepper, and red pepper flakes to the sauce to add some oomph. Excited to have half this week and freeze half for later.

  9. Love this modernized throwback recipe. Everyone enjoyed it!

  10. This was so yummy!  The fresh mushrooms are such a nice touch. So much better than the canned soup!  

  11. This is the perfect tuna casserole.  No guilt in enjoying every single bite.  My husband loves this dish and he is not a huge tuna fan!  Prepare it just the way the recipe is written.  It will not fail you!

  12. As written, this is not exactly a recipe I enjoy. When I substitute the gluten-free and low-fat items with full gluten, full fat items this recipe is very delicious (minus any mushrooms – I don’t do fungus at all). I do use a low salt reduced fat chicken broth. I also add in Le Sueur brand canned baby peas (drained and rinsed), but only add just prior to baking at step 8 for example, The no-yolk noodles as suggested are not too bad at all. I just use general bread crumbs as I have never run across whole wheat bread crumbs.

  13. HELP!! I have everything ready to mix this casserole but there seem to be so so much cheddar cheese. Is it supposed to be 4 ounces in weight? Or is it half a cup? I have to have dinner on the table in less than one hour 😩😩😩


  15. This was super delicious! This is a nice healthy twist to Tuna Helper. 

  16. Delicious! I followed the recipe and use Chickpea rotini noodles and arrowroot for the flour. I have saved this for next time!

  17. This is a great recipe. I love it as written. I recently underwent bariatric surgery and unfortunately the noodles are a no go. I decided to try with spaghetti squash instead of the egg noodles (along with a couple of other small tweaks to comply with my post surgery diet). It is delicious. Your recipes are great, easy to make, and really appreciated when I struggle to find recipes with enough protein in them!

  18. My family loves when I make this. They have no idea it’s a “skinny” recipe.

  19. Such a great recipe! Everyone had seconds! I did add diced celery and diced red pepper which meant I added 2 more tablespoons of butter to sauté with the diced onion. 😋 

  20. Yum, keeper recipe!
    I used 1c raw rice instead of noodles and added a few shakes of smoked paprika and chili powder after trying the sauce. Then hot sauce after plating.
    People that complain about the flavor are ungrateful, the author provided an amazing recipe that can be tweaked to ones liking.
    Thank you for this wonderful comfort food recipe, we devoured it w/o guilt.

  21. This was a major fail for me. I made it last night just as written and it was completely tasteless. I even included dry sherry . I was very disappointed

    • jane, i always taste sauces when i start to cook them after everything is added. it was bland to me so i added about 3/4 tsp salt and 1/2 tsp pepper, garlic powder to taste, and some fresh herbs from my garden. it was delicious! the recipe is really good, for me it definitely needed salt, pepper and spices, but the bread crumbs i had were not seasoned—perhaps that was the difference. cooking is an art, sometimes you have to add a pop of color!

  22. This is a yummy tuna noodle casserole just right for a cold winter night. I love the mushrooms in it. The sherry is a must… gives a great flavor. The only thing I changed is I sauteed the mushrooms before adding them to the sauce..

  23. Delicious! Used veggie broth and oat milk because that’s what I had on hand. Added garlic powder and ground thyme as well. Was so good I couldn’t stop eating it before I put it in the oven!

  24. Love this recipe. My family and friends love it – Even the ones that thought they hated tuna casserole. I make it all the time. It is so easy to make. I actually use brown rice tagliatelle noodles instead of egg noodles and it is just amazing.

  25. It was easy, but way too much onion which ruined the final results. I might try it again with half the amount of onion or just onion powder. To be fair, I omitted the sherry which affected the final product. LOVED the mushrooms and the saucey parts. 

  26. Followed the recipe exactly and as my husband said, this is tasty! Great recipe, Gina.  Thanks so much

  27. So sorry but this was tasteless.

  28. This recipe was soooooo good! Making it weekly now 🙂 I subbed peas for chopped spinach, worked just fine!

  29. Good recipe – here’s my modifications. First, I needed to slightly up the quantity in order to get two full meals for my wife & me. (casseroles = work + cleanup). I used 9 ounces of noodles, 14 ounces of mushrooms, 4 tablespoons of flour, 2 cups of low sodium veggie broth and 1 1/4 cup of unsweetened soy milk (silk). Instead of the sherry I used 1 tbsp premium light soy sauce & 1/2 tbsp of Worcestershire. I cooked the noodles in advance and drizzled in some olive oil to prevent sticking and stored them in the fridge. For the tinned fish I used a 5 oz can of “Safe Catch” wild yellow fin tuna, and a 7 oz can of Whole Foods 365 Salmon with skin & bones. I also substituted part skim shredded mozzarella (4 1/2 oz) for the cheddar. As mentioned by other posters I added frozen peas toward the end of the sauce reduction to prevent them from over cooking. Finally, I used a good 1/2 cup of panko and drizzled some good olive oil over the Parmesan & panko. Do broil the top a bit at the end – makes for a great crispy crust. Result was great, and we had enough left over for a 2nd meal.

  30. Thank you for this recipe Gina! Super yummy! I sometimes make tuna casserole from the hamburger helper box and I thought hmm, I know Skinnytaste must have a better version of tuna casserole. & indeed she does! Our family doesn’t like mushrooms, so I subbed it with broccoli and it was still perfect. I will return to this recipe again in the future for an easy night’s meal.

  31. Gina do I change anything if I use chicken instead of tuna?

  32. I used red bell pepper instead of mushrooms (since I didn’t have any on hand) and it turned out delicious. My 8 year old loved it as well. Thank you for the recipe. 

  33. Made this tonight…so delicious! I used 3 cans of tuna, a cup of cooked brown rice, and white wine instead of sherry. My husband was amazed at how flavourful it was and announced it is definitely a “do again”. Thank you so much.

  34. This was awesome. I used to make it cream of mushroom soup. Never again. Next time I’ll have mushrooms.

  35. An amazing recipe to channel your inner child! Everyone loved it!!!! I did 15 oz of tuna for extra protein!

  36. Delicious light recipe but not light on flavor. This is definitely a keeper for me. I used 1/2 the amount of noodles to have more sauce and ensure leftovers were not dry. Didn’t use Sherry or bread crumbs. And used regular cheese instead of reduced fat.  Baked at 350 for 35 minutes. Excellent recipe.

  37. This was delicious! I also added pimentos !

  38. This is by far one of the best recipes I have ever had. In my house we have a mushroom allergy but we substituted broccoli instead. Absolutely amazing. We will be making this again!

    • Thank you for this suggestion! I was just about to ask if taking out the mushrooms made a difference in the taste. Allergy in my house as well 🙂 

  39. This was so delicious!! I love tuna casserole and this is the best recipe I’ve tried yet. So flavorful and good for you too! I used whole wheat rotini and added carrots instead of mushrooms. 

  40. Love this, a favorite as a kid. I change it a bit, only two of us and with some adaptations I make it for 4 servings rather then 6. I only used 2.5 ounce dry Dellalo fettuccine noodles, added 3 ounces celery too and about 6 ounces steamed broccoli. I left the peas out and just cook them as a side. Cutting way back on noodle amount is fine with us and adding extra veggies helps make up for volume. Used just two wedges laughing cow white cheddar (70 calorie) to sub for shredded cheese. Another lower calorie trick I do is to boil water and pour over the noodles onion mushrooms and celery and cook length of time for cooking noodles and drain. Every thing cooks at once. Saw this method in another recipe and it works just fine. This is a great comfort food dish.

  41. Anyone ever made this with canned clams??

  42. Made this tonight. It was so good! 

  43. So good! My husband and 5 year old loved it too…

  44. Excellent. Will make this on a regular basis 

  45. So so so good. I could have eaten the whole casserole by myself.

  46. This is a great recipe.  Even my extremely picky husband loves this.   Thank you for all your delicious, healthy recipes

  47. I wouldn’t think so- you have to make a sauce

  48. Fantastic. Made exactly as written except I used 2% milk and full fat sharp cheese because both were in my fridge. Will try with Cabot’s reduced fat sharp cheddar next time. (You can’t go wrong with Cabot). This meal will become a staple. Thank you!

  49. This recipe is delicious?  I always double it for leftovers the next day.

  50. Great casserole. Now having to adjust to using low sodium diet for my husband and me. Are there any suggestions to lower the sodium amount and still have great tasting meal.

    • Maybe use unsalted butter and low or no sodium broth? Or make your own broth ahead of time so you know what’s exactly in it. 

  51. Made this using gluten free rotini and cup for cup gluten free flour. It was excellent, husband and non-picky kid loved it. Perfect comfort food.

  52. Easy to make, and really good!

  53. Always a favorite!  Instead of flour, I decided to add a 1/2 tsp of xanthan gum on step 5 after the boil. Worked great with a lower net carb pasta carb too.

  54. Absolutely fabulous and delicious. The preparation easy. Also have made the shrimp and  sausage sheet pan dinner. Again amazing. 
    Thank you.

  55. Absolutely fabulous and delicious. The preparation easy. Also have made the shrimp and  sausage sheet pan dinner. Again amazing. 
    Thank you.

  56. Can you make this in a slow cooker? If so how long? 

  57. I couldn’t find frozen peas by themselves so I got peas and shredded carrots.  The rest I did exactly as directed.  Love this recipe!  It’s even better as leftovers.  🥰

  58. Question: 6 ounces of pasta: dry or wet?
    Also: how many cups of cooked pasta is that equivalent to?
    (I have some already cooked pasta and I don’t know how many ounces it is.)

  59. This is the best tuna noodle I’ve made! The. Only change is I chop the mushrooms because my husband doesn’t like whole mushrooms but doesn’t mind chopped ones? He’s weird, either way I give this one a 10!!! This is my go to recipe from now on! 

  60. Made this exactly as stated except only had canned peas. It was very good and even better heated up the next day!

  61. What if I don’t have mushrooms what could I use ?

  62. So delicious!! Big hit! Thanks Gina
    P.S. – the Sherry makes a difference that can’t be beat!!!

  63. This is one of my and my husband’s favorite recipes! Since recently learning I have a dairy allergy, I’ve made some modifications to the recipe that I wanted to share in case anyone could also benefit. I have 1:1 substituted Earth Balance in place of butter and almond milk in place of milk. I have used almond milk several times to reduce the WW points and it works really well, I honestly can’t tell the difference in cooking or in taste.

    My other substitute is to replace the cheddar cheese and parmesan cheese with nutritional yeast. This gives that cheesy flavor and, although not as strong and delicious as the cheddar cheese, tastes really good. I was really happy to find these substitutions worked so I can still enjoy one of our favorite recipes!

    • Thanks Emily!! I am also dairy free so this was very helpful 🙂

    • I’m dairy free as well so I appreciate the notes.  Do you know how much nutritional yeast you used?

    • I’m also interested in the quantity of nutritional yeast 🙂

      • I add nutritional yeast to many things just because it’s good for you. Especially soups and stews. High in protein, fiber and B vitamins. I add 3 TBSP to a recipe or 2 TBSP to a smoothie or my oatmeal. Also, very good sprinkled on popcorn and in tomato juice. 0.5Gg of fat. 30mg sodium. I will definitely be putting it in this recipe! Sounds great!

  64. I can’t remember exactly what year it was when I first made this recipe, but it was at least 7.5 years ago. It is still a fall favorite for me, and such a great recipe. I don’t really make any other casseroles, so that says something? 😀 I make this recipe without sherry- only because I’m too lazy to buy it for just this one thing. Otherwise, everything else is exact, and you can’t go wrong!

    • When I hit the WW Personal Points on this recipe and all the others, it takes me to a blank page. Are you going to link up WW w your recipes again? You’re my go to! I love your recipes!

  65. Hi. Just trying this recipe tonight – with a few tweaks in seasoning based on other reviewer’s questions. I entered all of the ingredients into the Recipe Builder individually, and I come up with 7 points per serving (1/6 of casserole) on the Purple Plan. Not sure how you came up with 4 points . . . but I wish that were the calculation I came up with! I’m sure it will be really tasty. Thanks for sharing your recipes.

  66. I have made many versions of tuna noodle casserole but this one my hubby raved about!
    I didn’t have mushrooms but it was great without them. The only other ingredient I added was 1 tablespoon of cream cheese to give it extra creaminess. Delicious!

  67. Is it really only 6 oz of noodles? Not 16oz? 

    • Yes.  I just cooked this recipe and I only had 5 oz recipe and it worked well. Additionally, Since I didn’t have noodles, I used Penne pasta.  I also didn’t have the cheddar cheese listed, so I substituted Lacey Swiss cheese and a couple of Laughing Cow Swiss cheese wedges. My husband and I liked the outcome.  I baked it for about 20 minutes and didn’t broil the top of the casserole 

  68. So good, just made again using 7 oz canned chicken and 16 oz browned mushrooms, amazing! Will use chicken from now on. Thank you Gina so love your recipes!

  69. This was SO DELICIOUS!! I take liberties with seasoning when cooking so I added generous amounts of black pepper and garlic powder (highly recommend!), but otherwise stuck to the recipe. Will definitely be making this again!

  70. This is amazing!

  71. Loved it! So tasty and good and quick to make. No fake ingredients.

  72. Best EVER tuna casserole. Loved learning to make my own cream of mushroom soup, and the Sherry was a heavenly addition!

  73. We made this last week and making it again tonight. It’s soooo good. The only downside is limiting yourself to one serving. 

  74. I made this last night and found it to be delicious! Also quite easy to make. But the entire time I was eating it all I could think of is how delicious it would be made with crab meat. Yes, like my beloved Deviled Crab that I don’t make anymore because POINTS!! But I will be trying this with crab meat instead of tuna, and maybe do 1/2 cup peas and 1/2 cup celery. It is a GREAT recipe that I can see how I can change up with other seafood (shrimp maybe?) or chicken for a change. But don’t get me wrong, it’s GREAT (and economical!) with the tuna!

  75. We didn’t even get 2 bites in and my husband and I both said this is a keeper. It is so tasty!

  76. This tuna casserole recipe is really yummy.  I added sautéed asparagus, 3 stalks of celery, tarragon, sage and a half cup of sour cream. 

  77. All those ingredients do not belong in traditional tuna noodle casserole such as mushrooms, peas, etc!

  78. We love this recipe.  Clarification please.  Recipe calls for 4 ozs cheddar and then in instructions, it says 1 cup.  Don’t really care because we love cheese!

  79. Has anyone tried making this w shiratake noodles or similar to cut the carbs a bit? Curious how it turned out.

  80. Yes, I’ve tried your recipe as is. I like the basics of this recipe, however I think you’re way off the mark with the peas. You add them far too early and yields shriveled and gray peas for presentation. They should be added in step 8 not step 6 and I wouldn’t bother defrosting them.. Also, this seems extremely bland. Maybe people want it bland but the only mention of even the basic salt and pepper is in step 6 and very vague. There’s also no mention of the use of parsley as garnish which is shown in your photos and would add more flavor. I would included garlic with the onions or added as garlic powder into the bread crumbs along with some paprika. Even a splash or Worcestershire Sause would be a nice addition for flavor. You’re really missing a layered flavor profile with the ingredients you’ve selected and the sequence that they’re added, in my opinion. Flavor doesn’t equate to calories. Excellent base but needs adjustments in my home.

    • Sounds like maybe you should make your own tuna noodle casserole and that this variation simply isn’t for you 🙂

  81. This is better than my mother’s version and much healthier.  Big hit with family fresh and reheated from frozen. 

  82. I have made this numerous times during our Lenten quarantine, and it is the bomb! So delicious! On the menu for this upcoming Friday. 🙂

  83. Thanks for sharing this recipe, it looks great! What are your thoughts about range hoods? I’m trying to decide if I should get one.

  84. Can you use canned chicken? 

  85. This recipe made my 90’s kid heart happy! My kids thought it was the best macaroni with white sauce in a long time. 🙂

  86. Loved It!  True comfort food.  Made it with the gluten free options.  

  87. This is a really delicious recipe. So much better than the “old school” versions! I followed it as written except I had a different shape pasta (small elbows, they worked just fine) and a used a little less cheese. We will make this again.

  88. I love this recipe! I’ve made it several times and have learned a few things. The biggest thing is that it takes me a bit longer than 7-9 minutes to get the sauce to thicken. I don’t know if it needs more heat or it’s just my house. I’ll probably give it a good 15-20 minutes each time. And I use skim milk every time because that’s what I drink. I also just omit the stuff that I don’t prefer like mushrooms. Finally, I have to mix the cheese in super gradually or else it all clumps together. Definitely a favorite that I pop out anytime I want to make something homey for guests!!

    • The lower milk fat will always take longer to thicken sauces. It’s why so many recipes call for whole milk or whipping cream. They thicken in a snap. 

  89. This has become a favorite in our house! Even my husband who is no big fan of tuna casserole made with canned soups will request this. Thanks Gina for remaking a family favorite so deliciously!

  90. Made the dish for Easter Sunday. Everyone kept asking what I did different as it was so good & the sauce wasn’t like paste. Told them I made the sauce homemade & not a can of soup. Everyone cleaned their plate & several had 2nd helpings & when I stood up to start cleaning off the table they all started clapping & told me to take a bow.
    Thank you for such a great recipe.

  91. Perfect pantry recipe! Followed the recipe with the only change was no salt canned peas as that was what was left at the store on our last grocery run. I tasted the sauce to adjust the seasoning as I went along. So good and definitely will make again!

  92. This recipe is so wonderful and welcome right now. I just made it for dinner tonight with everything I had in my house and pantry. Thank you!

  93. This was the perfect pandemic/quarantine food.  I tasted the sauce throughout and adjusted the seasoning:  added a ton of garlic and some paprika. Used whole wheat shells and bread crumbs.  Subbed veggies for what I had in house:  TJ’s organic rainbow cauliflower, parsley and some red peppers. Used oat milk. Sooo DELICIOUS!

  94. I made this for dinner tonight. my wife and I both enjoyed it. Very tasty! Thanks for sharing the recipe!

  95. The only way I knew I would get my hubby and son to try it was to add Old Bay seasoning on top with the Parm and Breadcrumbs. Definitely a big hit!

  96. Delicious made last evening in preparation for a meatless dinner on Ash Wednessay. Used vegetable instead of chicken broth. Great taste. Another winning Skinny Taste recipe.

  97. I’ve had my eye on this recipe for awhile and just tried it for the first time tonight. And Oh. My. Goodness. This is 1000 times better than making this recipe with a can of soup! The flavor is incredible. I highly recommend including the sherry (I only used it because I had it on hand). Seriously. Wow. Thanks again for another awesome recipe!!

  98. To say that my husband was not excited to try this dish would be an understatement. He was having flashbacks to the gross smells of microwave tuna noodle casserole from his childhood. I convinced him to try it this week, as we had all of the ingredients and it wouldn’t require a trip to the store for dinner. He was pleasantly surprised and cleaned his plate! All of the best flavors of true tuna noodle casserole, while still feeling fresh and healthy. Prepared exactly as directed. 

  99. Love this tuna casserole . Made it last night for supper and tonight made it again with chicken! Wonderful versatile recipe!

  100. I grew up on tuna noodle, but my kids won’t eat tuna! I bought a rotisserie chicken and shredded it up. I read the comments and added a few cloves of minced garlic to the onions & butter. I also chopped up some mushrooms in the food processor since my kids won’t eat actual mushrooms. I added frozen mixed veggies instead of just peas. OK – all of that and it was a HIT!!! My son at two large helpings, plus all the veggies (just not the mushrooms). It took me a while to make, but hoping round 2 will be faster. Will definitely make again. Delicious!!!!

  101. Delicious! Will be making often!

  102. Absolutely fabulous. Thank you so much. Totally devoured by everyone. Do you think brocolli would be a good edition if there is some in the fridge?

  103. I used a broccoli , carrot and snap bean mix and canned mushrooms. Wonderful!

  104. I was surprised that you boil the milk, that won’t  curdle  it?
    Thank you!
    PS… love all your gluten free recipes ❤️

  105. I enjoy this casserole because it brings back memories as well as being delicious. The first time I made a tuna noodle casserole some 50 years ago, the recipe was on a box of potato chips and, of course, called for canned mushroom soup. Thank goodness times have changed!

  106. This is so perfect! Tuna casserole from the box was my favourite meal as a child and this takes me right back, but I love being able to easily make it from scratch. I’m not a fan of mushrooms, so I did chopped frozen broccoli instead and added 2 large carrots, finely minced when I cooked the onions, both were great additions and I liked adding some more veg. I’m definitely going to be incorporating this into my regular recipe collection!

  107. This recipe is great. I saute the mushrooms and add a celery stalk or two. Thank you, my husband loves it too. Repeat recipe

  108. So so good!!  DOUBLE THE RECIPE, or you’ll regret it.  I added 4 or 5 cloves of garlic while cooking the onions.   And threw in the mushrooms before adding the flour to cook off some of their moisture. Made it dairy free with almond milk and vegan cheddar cheese and GF using GF pasta and GF cheese crackers for crunch. My boyfriend loved it and went back for more, twice. 

    Would be great with additional vegetables like others have added. Like mixed vegetables or broccoli. 

    Excited to use this base for a pot pie!  

    • Hi Mistyy! I’m interested in doubling the recipe, but was just curious on how it worked for you? Did you literally double every ingredient? I’m bad with what to do in instances like this so thought I would ask!

  109. This was AMAZING! My kids and my husband loved it for dinner and for leftover lunch the next day! Thanks Gina for another wonderful recipe!

  110. I made this for me and my boyfriend. We recommend adding garlic and an extra can of tuna. It was good but needed more seasoning. We definitely would make it again!

  111. Made exactly as written. Used whole wheat no yolks noodles. Haven’t had Tuna Casserole in years and this is fantastic! Unfortunately, I did not take everyone’s advice and double the recipe. I absolutely will from now on. Make one to eat and one to freeze, you will not be sorry!

  112. This recipe is really easy and yummy!  My husband loves tuna casserole and has for years.  This does make a lot of the casserole and I had enough to freeze for another nights dinner.  There is only two of us though. 😃

  113. I loved this recipe, but I thought the sauce needed more thickening so I added 2 more tablespoons of flour. I used white flour so I’m not sure if using rice flour or a different thickener would have made a difference. Otherwise, we thoroughly enjoyed it!

  114. I have made this several times since it was posted and it is great every time!
    If you grew up on “Tuna Noodle” you will LOVE this healthier more sophisticated take on the mid-century classic. If the whole concept of a casserole is new to you, give it a go.  You will not be disappointed. 

    Bonus: Super budget friendly and both freezing methods that Gina describes work perfectly (I have tried both) … so go ahead and make a double batch and freeze one for next month!
    Thank you, Gina, for bringing back a childhood favorite!

  115. Delicious and so simple! How nice to thoroughly enjoy an old comfort food without any guilt. I added 10 oz. of frozen broccoli florets thawed and drained and 4 large cloves of garlic. I followed your recipe exactly with these two additions, and it turned out perfectly! Thanks again Gina, we are eating so much healthier with your recipes!

  116. I made this for dinner tonight and it was delicious. I had a bunch of frozen peas, broccoli and cauliflower florets, which I used. It was super easy to make and DELICIOUS !

  117. This was the first recipe I tried from skinnytaste and I could not be happier. I used macaroni noodles for the dish. It came out so flavorful and remained delicious throughout the week as leftovers. The serving size is very satisfying. Thank you!

  118. This was delicious

  119. I love this recipe. No creamy soups!! I thought I would adapt it to Chicken & Rice Casserole, using the liquids and veggies, but replacing the tuna and noodles with brown rice and shredded chicken.

    Thoughts anyone??

  120. I lost the plot on this one! Despite following directions to a T, I had way too much liquid. The flavors didn’t really blend. Maybe I needed more Fat. 

  121. “Spray a little more cooking spray and top and bake for about 25 minutes”. Please clarify…does “ and top” mean to cover the pan while baking?  Also, to make this recipe a strictly “no meat” for Lent meal I replaced the chicken broth with a can of Bar Harbor Seafood Stock.  Plus I added one can of chopped clams to the two cans of tuna.  It was delicious.

  122. I want to double the recipe… what is the serving size?  I see it says 1/6th in original recipe…..does that measure out to be a cup?

  123. First. This was a lot of work. I think prep took me about 45 minutes. It turned out well. I added garlic when I sautéed the onions and added 1/2 t dill and some parsley which gave it a nice twist. I sprinkled with Smokey paprika over the top ingredients to help with browning. There was no need to put under broiler. To cut carbs, I might use broccoli instead of peas next time and perhaps fried crispy onion rings on top instead of breadcrumbs. My partner suggested varied veggies and less noodles again to cut the carbs. 

  124. Made this for dinner tonight and it was DELICIOUS!!!! My 19 month old daughter couldn’t get enough. Can’t wait to try it with chicken next! Thank you for the amazing recipe 🙂

  125. I’ve made this a couple of times now. It’s quickly becoming a fav!  Only modification I made was to use Marsala in place of sherry as that’s what I had, an extra can of albacore tuna and a generous pinch of red pepper flakes. Delish!  It’s just hubby and I so it’s more than enough for second dinner or lunch. And I’m not a big tuna fan!  

  126. Followed the recipe to the t – it was heavenly!  

  127. Made this for dinner and really enjoyed it!  Will keep this recipe and make again.  Thanks!

  128. I made this tonight and was disappointed. Pretty blanned tasting . Don’t think I’d make it again. 

  129. My family loved this. I have one question. Do you have the serving amount in cups? I’m on WW and wanted to know a more precise serving size.forvtracking. Thanks!

  130. I made this last night and my husband (who is tuna casserole lover) said it was delicious.  We loved it, so much flavor without all canned soup yuckiness.  This will be my go to recipe for Tuna Noodle Casserole.  The points were a great fit with my WW plan.  Love this, thanks Gina you make staying on WW and being successful so easy.

  131. I have made this many times. It is delicious. So much better than using canned soup.

  132. Made this tonight ..it was very good…

  133. I have made this many times but cannot find Cabot reduced fat cheese. What does everyone else use . I have been using Kraft fat free cheddar. I see alot of recipes using Cabot brand and its not available here

    • I would be careful about Fat Free cheese – the ingredients (fillers, preservatives) are likely scary frankenfoods, and more than just cheese! You could use any brand that has real-food ingredients. Cabot is New England brand.

      • I don’t care for fat free cheese, not because of the ingredients, but just because it tastes terrible. I will take the extra point hit and add full fat cheese in a slightly lesser quantity.

    • Kraft makes a 2% milk cheddar that works well in recipes

  134. It was a huge hit. Brought some to my mom (91 yrs old) and she would not share her leftovers with my sister……who came their to help her out.

  135. What is the sodium content of the Tuna Casserole? Thanks

  136. Made this tonight with no dairy! Delicious, followed the recipe almost to a T – I saw most people weren’t sure about how much dry pasta to use. I had a bag of egg noodles that was 16 oz. I used half the bag which was 8oz of dry pasta, perfect amount. 

  137. This is the BEST tuna casserole.

  138. Mine was somewhat dry and bland. Can you use evaporated milk instead of regular milk? I 

  139. This is very “steppy”, but it’s worth it. 10oz of mushrooms is very strong. We use about 1/2 and chop them to make it a kid-friendly meal. The family loves it. 

  140. I’ve never made Tuna Noodle Casserole, but my husband said it was a staple in his house growing up. I misunderstood him, and thought that he had fond memories of it, but it turns out I was wrong. He was surprised when I made your version, but being a team player, was willing to give it a try. He loved it! My kids loved it, too, including my daughter, who we just discovered is no longer allergic to tuna. I’ll definitely be making this again. Thank you!

  141. This recipe is great for leftover Turkey.  I love making this during the week with leftover chicken breasts.   It’s also good vegetarian by adding more vegetables and using water, milk or vegetable broth.

  142. I would like to make this with my own shredded chicken. How much chicken do you think I’d need?

  143. how much sodium is in this recipe?

  144. Made this tonight and my husband and I both loved it!!!

    I have lived everything I ever made from you Gina!!!!

    Thank you for sharing!!!!

  145. This is the best tuna casserole I’ve ever had, hands down. My husband also loved it and asked that I make this one from now on.

  146. I have not made tuna noodle casserole since we found out my daughter had celiac disease 11 years ago! The canned soup has gluten. I was beyond excited to see this recipe and make it. And it did not disappoint! Thank you!

  147. Is the pasta measured cooked or dry? THanks!

  148. Fantastic recipe! I made this last night. It was super tasty and satisfying. I used more noodles and no
    Sherry. I also never used reduced fat or fat-free anything. If you’re gonna eat fattening comfort food, go all in or go home. Served with those really skinny string beans(chopped garlic and red pepper flakes).
    My mister asked me to put your casserole in the meal rotation. Thank you so much for this!

  149. Gina, I made this casserole this weekend, and I’m still raving about it. I’m passing on the recipe to my friends, especially those who have kids. This is so tasty, I can’t wait to make it again. Thank you, Gina, for this wonderful recipe! Be blessed!! ?

  150. What is the sodium content of the casserole? Thanks.

  151. Just made this and wow it is delicious!!! Great recipe.

  152. This was fabulous, my husband loves tuna casseroles, me not so much until now.

  153. What is the sodium content of the tuna casserole.?? Thanks.

  154. Planned on making this months ago but it never happend. Today I thought, what better time to make this dish than the first weekend of Fall! It was SO good! Tuna casserole was not one of my faves growing up, decided to give a try again with this receipe and could not be happier. Even my condesned-soup-loving extended family happily ate it, and agreed, it was delicious! This will be in my regular rotation….at least during the cooler/cold midwestern fall and winter.

  155. Made this tonight. It’s so good! Definetly a make again recipe. 

  156. This is so good! Definitely going into the rotation! Made exactly as written with no substitutes! It also reheats well throughout the week!

  157. Easy and delicious! Thanks 🙂

  158. Am I supposed to cover it while it bakes in the oven? Thanks!

  159. Every good dish. Would like to know 6 servings is how many cups per serving

  160. My 19 year old daughter’s feedback ‘Mom, this is the best thing I’ve ever eaten and I want it every day of my life!’  Yes, a dramatic teenage response but it was a BIG hit!!!  I made a few modification: no mushrooms (my kids do not like); I used taco cheese blend because it was all I had grated; and I added about 2 tbsp ‘Slap Your Momma’ seasonings (I add this to almost everything)

  161. Made this for dinner tonight, it came out great!  My noodles came in an 8 oz bag, and I used 3 cans of tuna, a lb of mushrooms, 2 cups of peas, and a 5 oz bag of baby spinach.  I increased the chicken broth and milk  by about 1/2 cup each to make more sauce. I did use the sherry.  My cheese was not reduced fat and I used 4 ounces.  It filled a 13 x 9 casserole dish and easily made 8 servings.  Really enjoyed the bumped up vegetables and the homemade mushroom soup.  The sherry added that little something special.  Didn’t broil the topping, but it was still great.  Thanks for a great recipe!

  162. Going to make this for a gluten free family. I don’t cook gluten free, so I’m wondering what can I use in place of the seasoned breadcrumbs?

  163. Hi! I love all of your recipes!! Where is the serving spoon from??

  164. Could this be made with canned chicken instead? It looks delicious but I’m not a huge tuna fan!

  165. This was amazing. I added a little hot sauce and lemon to the mixture before baking and it really put it over the top. My partner doesn’t eat tuna so I cut the recipe in half and it worked great (I did use the full tablespoon of butter and the three tablespoons of flour). I’ll never used canned mushroom soup again! It was so easy, delicious and healthier. Thanks!

  166. This was really good! I added smoked paprika, Italian seasoning, a dash of cayenne and an extra can of tuna! Definitely an awesome lighter sub for the heartier tuna noodle – love your recipies!!

  167. Well, this was absolutely amazing! I cooked and baked the whole thing in my big cast iron skillet, so the clean up was a breeze. Next time I think I will add some garlic when sauteing the onion. I do admit I added a bit more cheese (5oz instead of 4) and used full-fat milk and cheese. It was delish!! Thanks for the yummy recipe!

  168. Too much liquid to be thickened by three tablespoons of flour. Need to reduce chicken broth to one cup. Otherwise just okay.

  169. I was hyped to make this but it didn’t really do it for me. I cut back on the mushrooms quite a bit and even then it had such an intense mushroom flavor. My husband and I couldn’t really taste the sharp cheddar or tuna which was unfortunate. It’s probably just our personal preference but we may not make this again and if we did, I’d substitute mushrooms. I’m glad it’s a cheap dish as I don’t think we’ll eat the leftovers. 

  170. LOVE this recipe. I have made it several times. My one note– when I made it the first time, the peas got overcooked. Now I throw in the peas after the cheese, just before cooking, to keep them from going mushy.

  171. I always add celery seed and celery salt, and a cup of sour cream. My topping is crushed corn flakes that i mixed with melted coconut oil. It’s a huge hit with the kids.

  172. One of my favourite recipes Thanks Gina.

  173. My husband loves tuna casserole and I most decidedly do not. Both of us agreed that this is something we want to add in our regular rotation. He asked that I use crushed potato chips instead of breadcrumbs in the future, because that is how his Mom always made it. Thanks for a great recipe.

  174. This was seriously good. My family loved it, kids included. We’re Catholic and I planned it for a Friday in Lent, not realizing the recipe contained chicken broth. I substituted vegetable broth that I had on hand and it was still delicious. Thank for for a wonderful update to the tuna noodle casserole of my youth.

  175. Please don’t stop being you and doing good for us! I just found you and I also just found out I’m diabetic and I feel sick all the time. I tried keto but Its just not a good long term fit for me! I’ve used multiple recipes of yours and I love your chicken parm recipe! I’m feeling good after eating your food!! And yes I’ve talked to my Dr about my nutritional needs so I’m on the right path as of now but you know I’m just sick of food and your meal plans are helping me take the thinking and worrying about my needs and no more boring, repetitive meals. I haven’t been over thinking food as much with your meal plans! And for that I thank you very much!!

  176. This recipe was not only tasty we appreciated that it was a lower calorie and lower sodium version and that used basic ingredients rather than canned soup. Thank you.

  177. Love this!! My mom loved it! I loved it!! So yummy!

  178. This recepie will be saved….Easy to make and delicious.    Even my husband liked it. 

  179. Super easy and delicious! my family loved it. My husband said we could add it to our rotation menu…I was so proud!!! LOL ☺
    Thanks Gina, I’ve made so many of your recipes and they all have been great!

  180. Love this! I haven’t made tuna casserole in a few years and when I did, I always made it with the condensed soup, which I never liked. Instead of peas, I used fresh green beans. It was delicious! I was afraid to use the broiler though, because I always end up setting off the fire alarm somehow.

  181. What am I missing?   How long did you bake it?  

  182. How many cups of dry pasta do you need?

  183. Hi also the recipe calls for 4 oz cheddar.  4 oz converts to half a cup but later on the recipe says use a cup of cheddar.

    • Yup, 1 cup of cheddar will weigh 4oz. I believe your confusing the measurments with a liquid weight where in that case 8oz is a cup. Hope this helps!

  184. Hi,
    Can you clarify how much dry pasta to use?  The recipe says 6 oz.  Is this 6 oz of dry pasta or cooked pasta?   I opened a bag of pasta that is 1.6 oz and it fills an 8 cup measuring cup.   This amount (1.6 oz dry)  already seems like too much.

  185. How do you flash freeze?
    Do you have to use cheese?
    Could I used Greek yogurt instead? Is that ok to freeze?

  186. Really? Is there no way to just print the recipe? 22 pages of ads and comments and other garbage. I am NOT happy.

    • There is a “PRINT” button just below the small picture on the recipe summary, you only get the recipe when printing. I don’t think you needed to give the recipe a low-ranking because of the print issue you had. This is an awesome and healthy recipe – give it a try!

    • Seriously you couldn’t figure out how to put in a different pan! Even the foil pans that are made in all different sizes and shapes.. 99cent store to the chain grocery stores carry these.. As for giving a low rating because you couldn’t print right is so not to put a rating like that.. Even old School pen and paper.. Silly person!

  187. I LOVED this recipe! I ended up freezing half of the recipe and it was just as good leftover. I have been looking for a recipe to make a homemade cream of mushroom and this one fit the mold and was super easy.

    I ended up adding a bag of spinach instead of peas, 16 oz sliced mushrooms, whole wheat elbow pasta, white wine instead of sherry (I didn’t have any) and made homemade whole wheat breadcrumbs on top! Great recipe!

  188. This is the best Tuna Noodle Casserole ever and even better that it’s a lighter version.  I’ve had a hankering for this casserole for a while now but don’t cook with canned soups anymore so stumbling upon this recipe was just the thing I needed. Made the recipe as stated and LOVED it. 

  189. I used 1 can green beans and 1 can corn. I used French fried onions instead of bread crumbs because I did not have bread crumbs.
    My husband can’t stop racing about it. One of our favorite recipes now.

  190. My husband and adult son and I think this is delish! I am looking forward to making it again in individual dishes for to-go meals.

  191. I used a whole wheat pasta? If so, which one would be good for this recipe?

  192. Is there a way to make it this in my Instant Pot?

  193. Love this recipe! The bread crumb topping is so good. Husband also loved this. I love that it does not use canned mushroom soup.

  194. Can I use almond milk in place of the regular milk?  Also can you use coconut oil in place of the butter?

  195. This is delicious! I love being able to control the sodium and not have to use the chemical tasting canned soup. My husband liked it too!

  196. Pingback: 50 Weight Watchers Recipes For Weight Loss – 5 Min To Health

  197. Really good dish. My husband and I enjoyed it and are having leftovers tonight!

  198. Made this casserole for the first time a couple of nights ago. It was fantastic! I used chickpea pasta and substituted white wine for the sherry because it’s all I had, Oh, and some Pepperidge Farm herb stuffing left over from Thanksgiving instead of bread crumbs. It was insanely good. Thanks, Gina!

  199. Hi!!! This is one of my favorite recipes ever…. Did the points change with freestyle? Thanks Gina!

  200. We loved it!! Used without sherry and mushrooms for personal preference. I would recommend light dusting on the breadcrumbs for nice crunch (we used a bit too much) we used lactose free milk and cheese in the recipe and turned out delicious!! Next time we may add more tuna since we took out the mushrooms. Thanks!

  201. Made with the no yolks noodles and used skim milk. It is excellent!!! My husband raved about it! Better than the soup version!

  202. This recipe is outstanding! I didn’t have sherry on hand but it was still delicious! I chopped up the mushrooms into tiny pieces so my son wouldn’t notice them and he didn’t. My whole family loved this recipe. It’s a keeper!

  203. Could I subsitute the chedder with 4 cheese mexican cheese?

  204. I have made this a few times and my daughter and I love it. My husband really doesn’t like the peas. So I made it tonight without the peas and threw in 3 cups of baby spinach at the end, just until it wilted. Instead of putting it in the oven, we took it straight from the skillet to the plate. My husband had seconds!

  205. In ingredients it says 4ozs of cheddar and in description it says 1 cup? 

  206. Do you HAVE to freeze the make ahead version? Can I whip this up to the point of baking then keep it in the fridge a few days until I’m ready to bake it off for dinner? 

  207. I made this last night and we both loved it! It keeps the best of the traditional recipe, but it’s loaded with fresh mushrooms and has homemade sauce instead of gross canned mushroom soup. Even if it wasn’t a lighter version of the original, it would still be an improvement! Definitely a keeper.

  208. Pinterest link is to a different recipe

  209. Pingback: Weekly Meal Round-Up | Nov. 27-30 – Let's Guac About It

  210. LOVED this! I made it a one pan meal (except for boiling the pasta) by prepping/cooking and then baking in my large cast iron. Perfect comfort food without the guilt 🙂 

  211. Hi! I’m about to make this but I’m confused about one thing:  In the list of ingredients it says 4 oz reduced cheddar cheese but in the directions it says “…add 1 cup”. 

    Which one is correct?

     So looking forward to trying it especially after reading all of the great comments!!!

  212. I can’t have dairy. Can I substitute rice milk or almond milk successfully?

  213. Delish! HH was a happy camper again! I subbed the bread crumbs with potato chips! Thanks for another super recipe!

  214. How much reduced fat cheddar does this call for? The recipe says 4 oz but the directions say 8 oz (1 cup).


  215. This is great comfort food. Used tuna in water in pouches, and had some veggies that I wanted to use up, Roasted red peppers, hearts of palm, fresh baby spinach and mushrooms all added. (skipped the peas)To slash carbs even used Miracle noodle with virtually no calories added. In this dish my husband even thought they were great .Versatile recipe to add what ever veggies have on hand.
    No problem getting sauce to thicken even with 2 tabs flour, I use King Arthur white whole wheat flour.
    Will do this one often.

  216. Would this work without the cheese?

  217. No way it’s 318 calories!! Not when it’s so good you can’t stop at one serving. It’s SO good! Love your recipes

  218. We love this!  (Actually we love all your recipes, and I make them weekly!). I bake half of this recipe and freeze half for another night. Thank you Gina!????

  219. Worked well! my only suggestion would be to add more butter to the saucepan before putting in the flour. Maybe I didn’t have enough to begin with, but when I added the flour it began to stick to the bottom and burn- had to add the stock quickly after that.

    Overall though, delicious recipe! Even my husband who isn’t a huge tuna eater was more than happy. Reminded me of when I was little and my mom would make this at home.

  220. I never comment on blogs; but I just have to say that this is THE BEST Tuna noodle casserole I’ve ever had! I’ve made it twice so far and I can’t get over the deliciousness of it! Thank you! You’re recipe is officially a part of my family recipe book.

  221. Pingback: 5 Healthy Tuna Meals with Weight Watchers Smart Points

  222. Pingback: 10 Tuna Casserole Recipes That Are Love at First Bite – VIPortal Fitness

  223. Pingback: 100 Weight Watchers Casseroles Recipes With SmartPoints – WW Recipes

  224. Pingback: 100 Weight Watcher Casserole Recipes with Smart Points – Recipe Diaries

  225. This was amazing! My husband, who hates tuna casserole, loved it and asked me to make it again. I love that you do not have to use canned soup. I added some thyme and red pepper flakes for a little extra kick. Next time I will double the recipe – it went to fast.

  226. I would like to replace the noodles with Brown Rice. Has anyone tried that?

  227. This was awesome! My husband loved it! Great recipe…I liked that its made from scratch. You can tell by the freshness of the flavors.

  228. Made this today…delicious!

  229. Im wondering if you have a spaghetti squash tuna “noodle” recipe or variation? I would love to see something like that!

  230. Should I freeze this fully cooked or uncooked?

  231. do you mean 6 oz of pasta or 16? i can’t imagine using just 6….

  232. Pingback: fall 2016's current life updates + all my new favorites

  233. If you were going to freeze this, would you freeze it before baking? I’m guessing yes. 🙂

    I made two pans of it and saved one for the second night because that’s my strategy lately — cook double everything and have leftovers the second night. The first night it was perfect, but the batch that I left in the fridge and baked the second night, the mushrooms were not as good. I think they got a little soggy from sitting.

  234. Pingback: 100 Weight Watchers SmartPoints Casseroles - Just 2 Sisters

  235. is this 6oz noodles raw or cooked?   because it’s a tiny amount of pasta for the amt of sauce

  236. So yummy I had two helpings in one sitting!

  237. I made this for dinner last night and it was so good! My boyfriend loved it too! I added some red pepper flakes to the sauce, and a bit more when serving, and I think the bit of spice went really well with the rest of the dish.

    Thank you!!

    • I forgot to add that I didn’t have sherry so I just used vodka. I will try it with sherry next time and see how that changes the flavor (this is definitely going in my recipe rotation!).

  238. The chicken broth defeats the purpose of a Friday Lenten dish… But I can't wait to try this in the future on another day!

  239. The chicken broth defeats the purpose of a Friday Lenten dish…. Looking forward to trying this in the future on another day.

  240. Does this reheat well. I'm only cooking for two people?

  241. Just tried this for the first time this weekend and it was amazing!! Definitely one of my new favorite recipes. I've always made tuna casserole with the cream of mushroom soup and a full pound of pasta. I actually think this lighter/clean version tastes much better.

  242. It was like mom came over and made dinner on a Friday during Lent! Yum, comfort food at its best! Thank you!

  243. I made this last night and loved it. I followed the recipe with the exception that before I baked it I put half of it in the freezer to bake on another day. The other half I just baked in an 8×8 pan. Hopefully the frozen portion will taste just as good once defrosted and baked.

  244. What's the actual serving size amount in grams?

  245. Is there anything I can substitute for the chicken broth? I would like to make this tonight!

  246. I made this using zoodles instead of noodles, and left out the breadcrumbs. Naturally, it was quite a bit wetter, but it also lost a lot of points! It was delicious and I plan to make it on the reg!

  247. Hi Gina, do you know what the serving size is for this dish? I know it says 1/6th, but do you know what that is in oz? Thanks!

  248. Any recommendations for preparing in advance?

  249. Made this awesome recipe. Full of flavor and really easy to make. Usually already have most of these ingredients on hand. Will make again and again.
    Thanks for a great recipe.

  250. This casserole really hit the spot when I was craving tuna casserole! I'm doing Simply Filling on Weight Watchers and used whole wheat egg noodles to make it more friendly!

  251. This was delicious! I made this tonight and my daughter gobbled it up, then asked for leftovers for lunch tomorrow. Thank you for sharing!

  252. I made this tonight. It was delicious!


  254. My son wanted tuna casserole for his birthday dinner, and I had made this once before so so knew our was good. I used to make the canned soup version before. I replaced the peas with celery, because the peas made it too sweet for me, but also, I used to use cream of mushroom and cream of celery too make it before. We love mushrooms so of course we kept those.

    I will never make this casserole any other way again! It's so yummy, I just wanted keep eating it even though I was full and there was birthday cake! The sherry really adds to the flavor, don't leave it out.

    Thanks, Gina, for healthy new stuff, but also for awesome makeovers of childhood favorites like this. 🙂

  255. This casserole is the bomb! Second time making it and next time I WILL have to double it as my family of five inhales it. Do you think this could be easily doubled?

  256. Gina! Had to comment. My husband who does not even eat tuna could not get enough of this. Too funny! Great recipe!

  257. I use zucchini "spaghetti" Instead of pasta but thinking spaghetti squash might also be good. Following the recipe but using cauliflower Alfredo sauce thanks!!

  258. "Spray a little more cooking spray and top and bake" means "on top" instead of "and top" right? I hope.. Mine is in the oven now, and I didn't see any mention of foil, so I'm guessing it shouldn't be covered. *crosses fingers*

  259. Hi- just found this recipe. What is the sodium content for this? It sounds yummy 🙂 thanks for sharing the recipe.

  260. This was great! I'm not a fan of mushrooms, so I added some bell pepper and extra onion instead. I love one-dish meals, so next time I'm going to add in een more veggies
    My only negative would be that there is basically no seasoning in the original recipe, but that was a pretty easy fix.

  261. HI Gina! Long time & loyal skinnytaste reader/user – this is one that is on rotation twice per month! I used to hate tuna casserole,.. but I think it was because of the nasty canned mushroom soup my mom used!
    Thanks for bringing the classics back and making them healthy!!

  262. Found this recipe while searching for a crock pot recipe for the same. This is amazing! Made it tonight and left out the mushrooms. There was not a word said at the table as everyone was busy eating! Delish!

  263. Thank you for this recipe! I made this today using unsweetened almond milk, extra peas, and panko on top. Such a great recipe!

  264. This was amazing! So excited to have a tuna noodle casserole that does not use cream based soups! I used a bag of mixed vegetables for the peas and mushrooms.

  265. I think this would be good with some broccoli up in it.

  266. Just put this in the oven. It was a struggle not to just eat it right out of the pan! Thank you so much for yet another fantastic meal.

  267. Made this tonight. It was very tasty. I had Green Giant Brussels Sprouts with butter sauce on the side (1 point per serving.) Will try again in the future with chicken instead of tuna! Thank you for all of the Weight Watchers Recipes.

  268. I have made this twice and you must be patient with the sauce thickening. The first time I was not and although runny, it was still very flavorful. Great recipe.

  269. OMG This was a total hit, LOVE, LOVE, LOVE! Will make again and again!

  270. We liked this one quite a bit. Makes a perfect cold weather comfort dish! My substitutions: macaroni noodles, light butter, almond milk, broccoli, Panko, Cabot 75% reduced fat extra sharp cheddar. Additions: garlic salt, Cajun seasoning, topped with scallion for color after baking. Method: sautéed mushrooms and broccoli in a pan with olive oil first for flavor and to rid of extra water in mushrooms (did not want to put those veggies in raw!). Served with bread. Very good! Will make again 🙂

    • Forgot to mention that I opted for leaving out the sherry entirely. And, also, that I used an entire 12 ounce can of tuna and it was not too much.

  271. I grew up on Tuna Helper, so I was so excited to eat this. Unfortunately I'm lactose intolerant. I made it for my husband on Sunday and he has almost eaten the entire thing! I also tried a bite and it's SO good. I am going to make it again with substitutes!! I also bought broccoli to add for texture, but it was infested with bugs! EW! My husband said I definitely should add broccoli next time for some added texture! Thanks for the great recipe Gina!

  272. This has long been one of my favorite recipes on your site, I'm so glad you reposted it for those who may not have come across it yet!

    Your website has made me love to cook and has made it so easy to eat delicious food and still be healthy!


  273. Made this last night and it was delicious. It reminded me I have a request for you, Gina: could you please come up with recipes for cream soups that we can throw in the freezer as equivalents of a can of soup? So if I need a can of cream of chicken soup, I could pull out a freezer bag of it? I looked at your cream of mushroom soup (yum!) but I wouldn't know how to use it.Thank you for all you do.

  274. This is so delicious! I made a similar version with slight adjustments and posted it on my blog Vanilla Virtuosa. If you're interested, check out my other recipes, too!

    Happy cooking!

  275. Absolutely Delicious! The sherry put it over the top. I made this just for myself, so I just cut the recipe in half . I had leftover evaporated milk, so I used that and it made it nice and creamy. I'll make this again! Thanks.

  276. Made this with shredded chicken tonight instead of tuna and it turned out awesome!!!

  277. made this the other day (the "non-fat free" version) and it was to DIE FOR!! My boyfriend isn't too big of a fan of tuna but he loved the casserole. I can't wait to make this again 🙂

  278. Is this casserole freezer friendly?

  279. So excited to try this one. I'm a huge fan of tuna casserole, and I'm super excited to have a healthier recipe for it!

  280. Any clue what the points would be if I swamped the tuna for 10oz of cooked chicken breast?

  281. My husband said his mother used to make tuna casserole, and it was "alright" but he could "take it or leave it." I wanted to try this recipe, and so glad I did. The first time I made as written, but I switched out the vodka because I didn't realize I was out of sherry until I was in the process of cooking….but I always have a good vodka in the house. I have made this now 5 times by HIS REQUEST, so that tells you it's good! I stick with the vodka instead of the sherry since he loved it the first time. However, I have added a box of frozen spinach (thawed and drained) instead of the peas, a big bag of fresh arugula with the peas (love the peppery greens in this), broccoli instead of the peas, both spinach and peas, and I add a pinch of crush red pepper flakes when I add the veggies and the vodka. Next time I am thinking about chopped up swiss chard for a twist. This is a GREAT solid recipe!

  282. I had NEVER had tuna noodle casserole before I saw this recipe! And now every time I make this, I use broccoli instead of peas. Nothing against peas, I just had broccoli on hand the first time I attempted it and didn't want to change it! Bok choy sounds like it might be a good thing to add! LOVE it!

  283. OMG where did you get that spoon from it's amazing!

  284. Made this tonight! Super yummy!!!! I just used broccoli instead of peas, but everything else stayed the same My husband and one year old cleaned their plates!

  285. That spoon is adorable! and as always, the recipe looks fantastic! I'm a huge fan of tuna casseroles.

  286. Oh my goodness, pure comfort food! I absolutely love this, Gina. A definite must-make for soon!

  287. Can I freeze this? Or would that be a terrible mistake?

    • Update – I didn't end up freezing it but the general concensus says yes. Anyway, made this yesterday morning and it was so good I ended up eating some for breakfast. This is SO DELICIOUS!

  288. Would you know the sodium content of this recipe? I am trying to help sister who is on resisted salt diet. Thanks

  289. I am wondering if I could use potatos instead of pasta.

  290. I tried this recipe the other day and it was delicious. I actually brought some leftovers for lunch today (cooking for one so I had a LOT left over). I've tried a few of the recipes on here because I'm trying to change the way I eat. So far I've lost about 3 pounds just by changing my diet. Now I have to finally get to the exercising part! lol Anyway, I love the recipes on here. I'm a beginner in cooking and most of the recipes I've tried have come out successful. I've invited my friend over for dinner and not only am I still eating healthy but it looks like I can cook! 🙂

  291. This looks wonderful. I have not made tuna noodle casserole in years but may have to make this now that we are into casserole weather. Cute serving spoon.

  292. Skinny tuna noodle casseroles are the best! I haven't had it in years though – definitely need to make it soon!

  293. Looks great! Love this lighter version!

  294. I love the fact that this doesn't use canned soups. Thanks for sharing.

  295. It's dynamite.. I added some diced celery and broccoli for extra crunch, and I agree with some posters that panko breadcrumbs are the way to go for next time.. but it makes a ton of food and it will freeze great. Can't wait to make more of your dishes.. up next, Crockpot Sloppy Turkey Joes!

  296. Looks delish….but my family are not tuna lovers…So wondering if it would work with either canned salmon or crabmeat????

  297. Just had to comment because I came to the site looking for the recipe for tuna casserole because I was pretty sure I'd made it from one of your recipes before and this popped up on the front page. I am taking it as a sign–dinner tonight! I know we'll love it since I've made it before, so happy for a tuna casserole recipe that doesn't used canned soup.

  298. Tuna casserole, an all time favorite staple in my family. It's easy & cheap to make, easy to substitute ingredients or add to it, AND it freezes well. This recipe doesn't use canned soup, which is how my Mom always made it. One thing I will keep with how my mom made it is instead of topping with breadcrumbs, use potato chips. I know it's not the most healthy, but it adds some flavor and texture. YUM!

  299. My 8 year old daughter usually turns her nose up at tuna, but I will be making this tonight and see what she thinks! I know i'll like it; I've loved everything I've ever made from your site and like others I cannot wait for your cookbook….everybody I know will be getting one as a gift!

  300. that is the cutest spoon!


  301. I just made this tonight, it was super easy and tasted great. I didn't have any 1% milk but used almond milk instead (couldn't taste any almond taste) and used frozen mixed veggies. it was a hit!!! Thanks!

  302. Dear Gina… you're my go to for healthy cooking! I made this TC tonight and it was better than any I recalled from childhood. I added about 1 oz of dry marsala wine instead of the sherry and it really added a subtle dimension to it. Otherwise I followed it to a T… My chef hubby really liked it. Just this week I made your butternut squash & spinach rolls, crab cakes with red pepper chipolte sauce accompanied by the southwestern corn, avocado & black bean salad. My cooking has become more interesting and diverse while being healthier thanks to you! I must have made at least 30 of your recipes and each has been a hit! I've made some similar Lidia's Italy recipes and honestly can't tell the difference. Keep it going girlfriend!

  303. What is your pan size? 9 x 13?

  304. YUM! I made this tonight, and it was really good. Hubby ate 2 bowls, and said this was a keeper. He had no idea it was light until I told him after dinner. I didn't have sherry on hand (thought I did, but must have run out), so I used some vodka as a sub. It worked out great, and I can't wait to try it again with the sherry. I used whole wheat egg noodles and whole wheat panko on top, since that was what I had in my pantry. With any cream sauce, I grated a little fresh nutmeg while it was thickening. This is a great casserole, and I like it doesn't use the regular 'cream of something' soup! Thanks for sharing!! This will be on the regular rotation in our house, and I have already sent it to one of my friends 🙂

  305. Gina,
    I have made this recipe a few times and love it! I must admit I struggle with the 1/6th as a serving size. Can you guess in cups for me? I also have trouble with this as leftovers because I don't know what 1/6th is after I've put it in a tupperware dish. I should probably refrigerate it in servings. Suggestions? Maybe its super obvious and I'm just not that smart:)

  306. This was absolutely fantastic! My new favorite. What a good recipe. Thank you !

  307. I got sick on mushrooms many years ago. BUT, the good new is if I can't see them, I can eat them! No, I don't shut my eyes..I grind them up in a blender!

  308. I just made this! Firstly – I have never been able to produce an entree that matched the original posted picture. Totally a FIRST for me!! Secondly – I've converted the man into a casserole lover and found a healthy vehicle with which to feed him broccoli. Thank you so so so much for this recipe! I love your blog!!!

  309. I made this last night and it was a HUGE hit. I halved the recipe since it was just for me and my boyfriend. I didn't have mushrooms unfortunately, but I added some diced green pepper in with the onion to give it a little something extra. I also added 1 bag of fettuccine shirataki noodles to the 3oz of whole wheat spirals I used- the differing textures were great and my boyfriend actually complimented the pasta not even realizing. Because I used extra pasta, I used 2 cans of tuna, too. This is such a great recipe and I plan on making it again and again!

  310. This recipe is just awesome. Made it tonight for the second time and I just have to thank you! Love your website.

  311. would there be anything wrong with adding broccoli, green beans, spinach, and carrots to the recipe? I would like to add veggies to this.. Any suggestions?

  312. Yum…Sounds great but I'm alergic to mishrooms and tuna and peas and milk and bread. Guess I'll just brown some AIR and breathe it. Kidding. Making for dinner tomorrow with BROCCOLLI and PANKO top. Thanx for the tips CHICKS!!! Love–Cooking Dad San Diego

  313. My best friends daughter made this for dinner. AWESOME!!! I will definitely be making this for my house.

  314. My MIL has a tuna noodle casserole recipe that my husband grew up on, but it is quite unhealthy! I have been looking for one to satisfy our tastebuds without busting our waistlines. Will be trying this this week! And bonus – I already have all of these ingredients in the pantry and fridge! Hoping my 1 y.o. will try a few bites too.

  315. wow amazing!! Made this tonight (but added broccoli and bok choy instead of peas because we don't really like peas)and it was SOO good! My three year old asked me to make it again tomorrow lol I'll definitely be making it again!

  316. My husband and I have deemed this our favorite dinner; however we have loved all of our skinnytaste recipes. I made this before with mild cheddar and this time i made it with sharp like the recipe called for, and it was so much better.
    Because of you, I cook for my family and actually starting to like it!

  317. I have never had tuna noodle casserole before, the idea always kind of grossed me out. I made this with broccoli instead of mushrooms and I only had one can of tuna. It just came out of the oven and is delicious!

    I have made a bunch of Gina's recipes and so far all of them have been great.

  318. Made this last night and it was delicious! Thank you so much for sharing such wonderful recipes!

  319. I make many of Gina's incredible recipes. As a 2 1/2 year weight watchers member, I get to cook and take all the guessing out of figuring out the points. That said, I don't often comment. But this dish was incredible. I loved it and my boyfriend (who can't keep track of a all my hungry girl, skinny taste, skinny kitchen blogs) went up for seconds. I plan on making this one a staple.

  320. made this last night and it was winner! only thing I did different was add fresh garlic (about 2 cloves), used mild cheddar cheese because I don't like sharp. I will say the next time I will not add peas I didn't care for that texture or flavor but overall this was a good recipe and I will be making it again.

  321. I made this today and it turned out amazing!! i have even been a fan of tuna noodle casserole but this has changed my mind! i did use spinache noodles, and replaced the milk with fat free sour cream (fiances request). new fav fall casserole for sure! Thanks!

  322. Made this tonight for dinner, such a great fall casserole, love that there is no mayonnaise!! Even my picky 4 year olds ate it, thanks for the recipe Gina!

  323. This was awesome! I've only made tuna noodle casserole a couple of times but I'm sure it was with cream of mushroom soup or something. Ick! My mother hadn't had tuna noodle casserole in 20+ years and said this was her favorite ever. My husband had 3 servings. I didn't tell him it was healthy (although after 3 servings, that probably doesn't matter) 🙂

  324. I made this not too long ago and my little grandson absolutely loved it. He is such a picky eater so we were very surprised. He has requested casserole every week since. He gets it this week. Thanks for making a favorite healthy.

  325. Tuna Noodle Casserole is one of my all-time favorite comfort foods. As soon as it's no longer 100+ degrees here… I'm trying this recipe!

  326. Gina, how do you think this would freeze? I'm only cooking for two so this would be too much for us. But it would be nice to be able to freeze half for another time.

  327. Made this for dinner tonight exactly as written and loved it – even the husband who doesn't care for tuna casserole has called the leftovers for his lunch tomorrow! Great recipe!

  328. I made this tonight. I used FF milk because it was all I had on hand. I also added fresh-frozen green chile (I have a freezer full, being from New Mexico) and minced garlic. It was delicious!! Thanks for the continued yummy recipes.

  329. I just made this for dinner tonight. I used Fiber Gourmet rotini pasta, added about a cup of broccoli, a little nutmeg to the sauce, used 33% less fat sharp cheddar cheese, and topped with about 3T of panko breadcrumbs. Even though the cheese I used added a bit more calories, I think the pasta lowered it, so it's about the same. It was divine! I always loved my Mom's tuna noodle casserole growing up, but this one is even better! And I can't believe it's healthy. So rich and creamy! Thank you! Thank you! Thank you!

  330. This is one of my favorite skinnytaste recipes. Do you have any suggestions on a way to freeze it and (successfully) reheat it later? Thank you!

  331. I made this chicken, but how long does this last in the fridge?

  332. I was just talking about having a craving for Tuna Noodle Casserole with a couple of my co-workers. Going to have to try this version.

  333. Made this tonight for the first time and loved it! Tuna noodle is one of my husband's favorites and he said this was the best he ever had! Love your blog!!!

  334. Absolutely love it! Thank you!

  335. I substituted frozen peas for frozen Edamame for extra protein. Yum!

  336. We've made this recipe several times now, and keep loving it more and more! Thank you for such a tasty and reasonable points+ value meal!

  337. Making this tonight. I have made this several times and it's fantastic. I also like it with spinach added instead of the peas. I had a request for no peas and it also came out delicious. Thank you for your recipes. They really help keep me on track.

  338. Just made this for dinner tonight. I was craving something warm, comforting and that employed canned tuna (which I had plenty of.) It was delicious! I didn't have Sherry, so I used vermouth instead. I halved the recipe since it's just me I'm cooking for, but I think I used too much pasta because it wasn't wet enough. I had to add a little extra milk and chicken stock to compensate, but again, delish! Very happy.

  339. I only have soy milk. Will this work in place of 1% milk?

  340. Does the recipe mean to call for 6oz of noodles? I feel like this would be a TON of sauce and no noodles. I originally cooked 6oz but once the sauce was done i convinced myself it must have meant 16oz (a standard bag of egg noodles) and went ahead and made the rest of the bag—this seemed to be a good proportion to me. I was just curious???

  341. Hi Gina,

    Long time lurker, first time poster. 😉 I don't like to comment on recipes until I've made them, so I waited…and waited…until I had made this. And it was wonderful! I know it says 1/6th is a serving, but – well, I went and hit the treadmill last night so I could have more. 😀 It was delicious! Took a little longer to make than I expected, but that'll go down over time as I make it more often. Thanks for the great recipe.

  342. My husband was hesitant about this dish, but he loved it! I did replace the peas with edamame, though, and it turned out excellent, I'm not very good about guesstimating 1/6th of a dish. Is it about 1 cup per serving or 2?

  343. I made this tonight and it was delicious. My husband loves tuna casserole but i have not made it since joining WW. This taste much better then the ones I used to make with the cream soups. Thanks Gina for the great recipes. Not only are they tasty and easy to make but I was able to make it without making a special trip to the store.

  344. Made this tonight and YUMMY!!! Very easy to make and delicious!! I am a diabetic and it was wonderful having a little pasta for a change and appreciate that all your recipes have the carb count on them!!

  345. So yum! The boyfriend doesn't like mushrooms so we subbed water chestnuts which added a nice crunch. He had seconds! A definite make again!

  346. Gina, you are just the best! Love this site. Made this for dinner the other night for some VERY reluctant eaters who aren't fond of tuna. Everyone gobbled it up, and the leftovers are even better. Thank you so much!

  347. Wow! This recipe takes me back to my childhood, I used to love tuna casserole as a kid and I still do! I'm happy to have this recipe on WW

  348. My husband detests tuna casserole. In fact, in 13 years of marriage, we've never eaten it. I have never made one. They have sounded good to me, but not wanting to be the only one eating it, I've never tried. I love this website, though (and rave about it every chance I get to whoever will listen), so I thought I'd give it a shot. The DH doesn't like cream sauces or fish in any pasta, so this had a lot of strikes going into it. When he heard what we were having, there was much tension in our happy home while waiting for it to finish in the oven. (I made sure to have it there before he got home so he wouldn't have a choice but to try it!) The result? "It's not bad. It's not my favorite. But it has a lot of flavor which is nice." He's still not a fan of fish in pasta, but he finished his serving. That says A LOT for this very picky eater. Thanks, Gina, for making my WW experience enjoyable, for feeding my family well, and for giving me something to tell my neighbors about. 🙂

  349. I was wondering if omitting the sherry will affect the point value at all? That's the only ingredient I don't have, so I was just wondering if that would change it! Thanks!

  350. What is a serving size? 1/6 of the whole pan? Thanks!

  351. So glad you all like it!! It's cold weather comfort food!

  352. I have never made a tuna casserole either… until today! This is absolutely WONDERFUL! I did add a little cayene pepper to add some zing. I don't have enough days to make all the great recipes you have posted on this site – they all sound great and your pictures are so helpful and pretty. Thanks for this gift.

  353. Can't believe anyone can say they've never had tuna casserole! I was raised in the midwest, and we didn't have much money, tuna casserole was a staple!! I've made it so many times, I can't count. But this recipe looks awesome! Can't wait to try it!

  354. I made this yesterday and as I was making it I suddenly remembered that I had tried serving my boyfriend a tuna casserole (that used rice) not too long ago and he hardly ate any of it.

    However, when I made this one for the two of us he ate ALL OF IT. I had one serving.. he had three and then later went back and finished the rest. (he's 6'4" so he can eat a lot). This recipe is so much better than the other ones that I've tried. Thanks again! I cook consistently from your website more than any other blog.. and I read a lot of blogs 🙂

  355. My husband detests peas, so I substituted them with shelled edamame. He had turned up his nose when I bought 2 cans of tuna as part of my hurricane preparedness, but gave me the thumbs up after I made this dish on the down low. Awesome recipe and I love the mushrooms!

  356. Wonderful, wonderful recipe!!! I didn't have cheddar, so I used Sargento 2% mozzarella instead…also used diced red bell pepper in place of the mushrooms (for the hubby's taste). This is hands down the BEST tuna noodle casserole my hubby and I have ever had! Thank you for your great recipes.

  357. I HATE tuna, but wanted to use the pantry stuff and incorporate more fish… I'm happy to say I LOVE this casserole!!! I even had leftovers the next day 😀

  358. I'm a tuna casserole fan and this is the best (and lowest calorie) one I have had. Thanks Gina!!

  359. Thank you for sharing! Happy to have found your site awhile back and just made this one for my family today. Everyone loved it!

  360. I have grown up with tuna noodle casserole – from my mom's unhealthy loaded with cheese and potato chips, to our modified low sodium mushroom soup and add veggies version. I was a little apprehensive but loved the lightened up taste in this recipe. Great job!

  361. Making this tonight, but using the base recipe and substituting chicken and spaghetti to make a tetrazzini. Thank You Gina! you ROCK!!!!

  362. This is so good! I will definitely make this again.

  363. Wanted to note that there is a discrepancy between your ingredients and your prep process. You have 4 oz of sharp cheddar on the ingredients, but note use 1 cup (8 oz) on the prep process.

    Love your blog!

  364. This was fantastic! I don't think I've ever had this dish before but can't imagine making it with a can of mushroom soup (yuck!) I even got my hubby to eat it and he hates mushrooms and peas! I added an extra cup of peas and only used 6oz of mushrooms, which I cut up into smalled pieces (was afraid hubby would try to pick them out if he saw them) it turned out great! This is the 5th recipe of yours that I've made this week and they've ALL been wonderful!

  365. I'm from the South and I grew up on tuna casserole but with white rice instead of noodles. I like the rice better. My boys (7 & 10) LOVE the rice tuna casserole I used to make but no one in the family really liked this one. I think the mushrooms were a little much. I might add 1/2 cup matchstick carrots and 1/2 the called for mushrooms. I'll try it again using brown rice, carrots and 1/2 the mushrooms and get back to you! I do LOVE this site. I've told everyone I know about it!

  366. I doubled the recipe and used whole wheat extra broad noodles and it was so delicious!!! I like this better than using the cream of mushroom or whatever the traditional recipes call for, the consistency was perfect and it was full of flavor. I have turned 4 people to your website and we are all very happy to be cooking your recipes!!

  367. I made this tonight and it was delicious! I used the shirataki noodles, which I thought were great with the recipe.

  368. Finally made this after wanting to try it for weeks. I haven't had tuna noodle casserole in 20+ years and it's better than I remember. THANK YOU!

  369. I doubled the recipe and served it tonight for a church group. I have made tuna noodle casserole before, but this was first time with Gina's recipe. EVERYONE really liked it. It is definitely a keeper!

    I served it with a green salad and crusty sour dough bread (sliced, spread with butter and heated in oven).

  370. You can use a tad less broth next time. Glad you liked it!

  371. Gina, it turned out just as delicious, however it was a little bit more liquidy without the pasta soaking some of that up, but I didn't mind because it still tasted great! Any ideas for a thickener that wont add more points?

  372. Everyone else was having pizza, and I wanted something else….So I made this!! It sounds like a lot of steps, but when I got going it was easy and terrific!!! One of my son-in-laws friends ate a big bowl of it too!!!

  373. I've made this with chicken, turkey sounds great too!!

    Girlkevin, how did it turn out?

  374. I am baking this right now and I tried a bite before putting it in the oven. Very tasty! Hubby likes your recipes to so thank you 🙂

  375. My family loved this! I put celery in it to give it a little crunch.

  376. I've made this a few times and love it! Tonight i'm trying out a noodle free version. Sliced zucchini for noodles and extra mushrooms! Wish me luck!

  377. So I tried this with chopped turkey instead of tuna – fabulous! I don't know what it does to the points value, but it tastes just like the turkey tetrazzini recipe my husband loves only with much less work. Thank you so much, Gina! I get raves every time I make it.

  378. It's always most accurate to weigh it but 1 cup shredded cheese is about 4 oz.

  379. Hello Gina,

    Question about the cheese.

    Ingredient list says 4 oz of cheese; instructions say to add 1 cup of cheese at the end. I'm under the impression that 1 cup is 8 oz… Am I confused on weight vs. measurement; solids vs. liquids?

    Making this as I type so I'm just going to add a cup – I figure too much is better than not enough when it comes to cheese 😉 Hoping the points value accounts for 1 cup!


  380. I made this tonight and it was so delicious. Gina I am addicted to your website and can't wait to make more stuff. 🙂

  381. Candy, perhaps it needed to simmer a little longer to reduce and thicken before adding the cheese.

  382. I liked this recipe and it tasted really good, but the "sauce" seemed a little thin. Any idea's where I went wrong?

  383. I'm so happy you all like it, I've made this many times since with many variations!

    I've attempted skinny alfredo a few times but nothing good enough to post. Tried it with low fat cream cheese… blah!!! I won't give up until I get it, I promise!

  384. @ Angela a "Gina" alfredo would make my day. I am adding this one in for Friday Meals! I have just started on WW and Gina's blog has made me and my hubby the happiest people alive. From Carnitas to Crepes we are loving life!

  385. i've never had tuna noodle casserole before making your recipe and now it is the only kind i'll eat. it was amazing!!! tonight i'm making the low fat baked ziti with spinach for friends. thank you so much for the amazing recipes. they are really helping me stick to the new points plus plan.

  386. This was delicious! I made it on Wednesday night this week, and it was even better the next night after all the flavors really melded. My husband loved it too! Great job, Gina!! I refer all my WW friends and others I know are calorie conscious to your site. Glad you're out there making the healthy life choices so much better. YUM!

  387. This is my second time making this and again a huge hit. The first time I made it exactly, this time I substituted canned chicken breast chunks instead of tuna and broccoli instead of peas. Thanks again, Gina.
    My hubby is wondering about a 'Gina' version of alfredo?

  388. Freeze it before baking since everything is cooked. Top with breadcrumbs when you are ready to bake.
    Let it cool before freezing and wrap it tightly. To heat later you can either thaw it in the refrigerator the day before, or bake it frozen. It will need to bake much longer frozen, 1 to 2 hours.

  389. Gina, I found this recipe under "freezer-friendly recipes". Do I freeze this after baking/broiling or before? How do I thaw it? How do I reheat it? I'd like to stock my freezer to save time, but not sure how to go about it. I'm still learning a lot about cooking, and your website has been my go-to for months now. Thanks!

  390. Chelsea, I think it has egg whites, you could always use pasta, I would just check to make sure there are no eggs.

    Martha, thanks for trying my version!

    Shital- I'm happy you are able to cook one meal for the two of you. I am also happy to inspire you in the kitchen, it should be fun!

    Karen- thank you!

  391. As always Gina another out of the park home run!! You have great recipes….please keep them coming!!

  392. Hi Gina,
    Just want to let you know that I LOVE LOVE LOVE your site!! I started WW almost 4 months ago, and my biggest challenge was how to cook for 2: my husband is vegeterian, and I am not: he is also kinda skinny, and loves pasta, pizza, cheese, etc. He is not at all the quinoa veggi type! So dieting would mean: cooking 2 dishes! but with your blog I found the perfect solution! I did changed the tuna noodle casserole and used brocoli, green beans and peas: he loved it!! He asked me the next day for the leftover (which he never does).
    Your blog has also triggered my creativity in cooking! Yesterday I made the muffins with papaya, but I didn't have enough of it, so used some mango and pineapple (and here I made tropical muffin): they were awesome, but I guess I should use whole wheat flour for pastry and not normal whole wheat flour> But still awesome!
    This morning, I woke up and thought: let me have some nice and healthy breakfast: and I made the mini cheese omelette, and got ready while they were cooking (I used asparagus instead of brocoli though), soooooo yummy!!!!
    I love the fact that your recipe are easy and very comprehensibly written, and Oh so tasty! You are making my WW journey a fun and loving one, and you have def played a role in my change of lifestyle! Thanks thanks thanks!!!

  393. I usually eat the weight watchers tuna casserole, but I made this last night and it spoiled me! I made it without peas and mushrooms and it was still delicious! I love your recipes!

  394. My son is allergic to eggs, would this work with any non-egg noodles? Any recomendations on type of noodle to use that does not contain eggs?

  395. Sarah, that really does say it all! Thanks for sharing!!

    Monica, Thank you!! Isn't the shredded chicken in the crock pot a life saver! Have a great day!

  396. This was my first tuna casserole ever as well (eating and making). My boyfriend grew up on it but doesn't like mushrooms so this was a hit because it didn't involve cream of mushroom soup. We substituted the mushrooms for celery and added a bunch of broccoli as well and it was great! We ended up having a "skinnytaste" week trying to use recipes that used some of the same ingredients. I cooked chicken in the crockpot (lifesaver!) and made chicken broth and was able to use that on many things, including this. So far in the last week we have made white bean stuffed green peppers, tuna casserole, cilantro chicken salad, and tonight we are making the white bean chili (which is my absolute fav skinnytaste recipe!) Love your blog!

  397. I made this last night up to the breadcrumbs part. I refrigerated the dish and left the rest for my husband tonight. He easily added the breadcrumb mixture and baked (he is a terrible cook). He had some for dinner before going to play hockey and I ate mine after I got home from grad class. He left a note; "Awesome dinner sweetie! Love you!" I think that says it all. I can't wait for him to get home so we can cut into your banana cream pie I made last night too!! Thanks Gina

  398. Thanks Evelyn, and thanks for putting your fork down to comment! Cute idea making the egg omelets in heart shaped pans!

  399. This is *so* good that I'm eating it now, put my fork down, and had to tell you very quickly what a hit this is with my picky family. Thank you SO much! They also adore your mini egg omelets (which I cook in heart-shaped cupcake pans). Can't thank you enough!

  400. Just made it for dinner tonight, and it came out delicious 🙂 Thank you so much for all your great recipes that you share with us on your page!! I must have made/tried a dozen of your recipes with success =0) I have recommended your site to a few WW and non WW friends and they love you and your food!! thanks again 🙂

  401. Thanks! No I don't have instructions, I only labeled the ones I felt would freeze ok and reheat fine.

  402. I'm one of those people who open the refer door & start eating after work (after losing 70#–don't want to gain them back), so I'm looking for freezable recipes. I picked this up under the "freezer" list, but you don't have any freezing instructions. Did I miss something? Love this site–keep up the good work!!

  403. This was so super yummy!! The whole fam loved it : ) Thank you for all the great recipes!! I love this site!

  404. Thank you so much for this!! Tuna Noodle Casserole was always a staple in my house growing up, and I have never been able to create something that felt right, that wasn't loaded with calories and fat.
    This is awesome, tastes great, and fits easily into my points for the day!
    Can't wait for my husband to come home to try. Also, my 16 month old LOVES it 😉

  405. I made this last night. It is WONDERFUL! I also left out the sherry, and used broccoli instead of peas. The portions are very filling and the leftovers today were even better!

  406. I made this tonight. Did everything except the sherry. Have never had tuna casserole, and usually hate peas, but this was absolutely divine. It's also extremely filling. I couldn't finish the last few bites, even though I REALLY wanted to.

    Also have made the Baked seasoned fries, easy garlic cheddar biscuits, baked tilapia with lemon butter, and a couple others and have enjoyed everything so far!

  407. You'll have to weigh it, it was 6 oz, not 16.

  408. Did u mean 16oz of pasta like 1lb? I am making
    It GF and my pasta comes in 16 oz not 6, on ww so need to stick to the points!

  409. Another winner! I am addicted to your recipes! The picture won me over on this one…I've never had tuna noodle casserole, but it looked like a good comfort dish on a cold day. It was delicious. My husband and my son agreed!

  410. I was never a fan of tuna noodle casserole, but this was amazing!!! I recently started WW, and am enjoying trying many of your recipes.

  411. We skipped the mushrooms & the sherry & this was absolutely divine! I'm not a huge tuna & noodles fan but this will go into my regular rotations of recipes!!! Thanks Gina 🙂

  412. The first recipe I've tried from your site….and it won't be the last! It was great. I think I will try the same idea with chicken and broccoli.


  413. I made this tonight and it was a hit. I was really afraid the sauce would be bland since there wasn't many spices but boy was I wrong. The sauce was amazing. I think the sherry was the kicker. This is going in the regular rotation.

  414. Mmmm we had this tonight for dinner. Very tasty. No shrooms, so we subbed a yellow bell pepper. Red probably would have been prettier 😉

  415. This tuna casserole is delicious. I made it this weekend. I have to say it is the best TC I have ever had. Much better than anything made with Cream of Mushroom soup. My entire family loved this, even the two year old.
    Thank you for your site. Your recipes are wonderful!

  416. You will be! I made it 3 times since because it's so family friendly, my kids love it.

  417. I can't stand tuna casserole, but made this tonight for DH as a surprise (it's his favorite). Let me say, this was DELICIOUS!!! For someone like me to say that is huge. The tuna was not overpowering and the creamy sauce was amazing. I will definitely make this again!

  418. This was so delicious! Never had tuna casserole except for the box kind. A keeper!

  419. 8 points IS skinny, really. The minimum number of points anyone gets on WW = 29. So, you get a really delicious, comfort-foodish, favorite dish (for many of us who grew up on the stuff), for less than 1/3 of your daily points. That sounds skinny to me. 🙂

    Gina, I've lost 75.8 pounds (the .8 matters, dangit!) on WW and cook at least 3 of your recipes per week. You do so much to help us all embrace eating REAL food, just made a little skinnier, and I don't know what I'd do without your site! You rule.

  420. I just made this for dinner and I loved it! I haven't had tuna casserole in years since it isn't that healthy. I also used the sherry and it added great flavor. I will be making this again!

  421. Jennifer, so funny!!

    Gracie, I don't even think of tuna as seafood, ha ha. I'm glad you enjoyed this! I'm sure it was equally good without the sherry.

  422. I don't ever eat seafood, of any kind. I am a huge fan of your site and figured that if anyone can make it taste good…it would be you! So I gave it a try yesterday. This was delicious!!! My husband and I loved it. I only made one subsititution. I didn't have sherry. I read online to substitute half apple cider vinegar and water. I've never tasted it with sherry, but this way was amazing! Thank you so much! :O)

  423. I made this tonight: served with a salad and followed it up with your Banana Cream pie. My son was like "Mom! I thought you were on a diet!!!". They had no idea they were eating lightened up versions of anything. This casserole was FANTASTIC. I followed your recipe to the letter, including the sherry, and the broiling. PERFECTION. Thank you!

  424. I'm not sure about using yogurt in place of milk. I can't really say without tasting it.

    Annie, my family did the same thing! Chicken Piccata is always a favorite of mine!

  425. Hi Gina,

    Came across your site recently and love it! I made this casserole for dinner last night and it was a huge hit. We've never had tuna casserole before but I will definitely be making this again. My husband skeptically raised his eyebrows when I told him what we were having for dinner, but he ended up having seconds. The only change I made was to substitute green beans for the peas.

    (Also made your lightened up chicken piccata the other night to very rave reviews.)


  426. hi gina,
    this looks great! do you think you could substitute anything for the 1% milk? maybe greek yogurt? just checking-thanks for all of your hard work on these great recipes!

  427. I don't like to post salt amounts because everyone has different sodium restrictions. I never measure my salt, I always do it to taste. Also, I use kosher salt which is milder and requires more.

    I did not freeze it but I'm sure this would freeze great. I can't give you an exact time without guessing. This may be best to put together, then freeze without baking so you're not baking it twice.

  428. We had this tonight and I have to say it was the BEST tuna casserole I have ever had!! and so easy to make. Thanks so much. I am sure this will become a regular family favourite!

  429. I just made this for dinner. Fantastic! I did add a little of this and that, things that I like. I added a little Mrs. Dash, a squeeze of half a lemon, used green pepper instead of peas (some in my house hate peas, but I love them), I also used evaporated skim milk instead of 1% because I love using it when making low fat cream sauces. What attracted me to this recipe was the sherry. It really rounds out this dish and reminds me of when I was a kid. My mother always used sherry in dishes made with seafood. So a big thumbs up to this. Awesome and thanks for sharing your yummy recipes 😀

  430. Gina,
    I want to try this for my meal group ( we make freezer friendly meals and exchange them) Any idea on how this freezes and how long would they re-heat it for from frozen?
    Thanks! Sooo looking forward to it, looks amazing!

  431. I just made this over the weekend with cubed chicken breasts instead of tuna. It was GREAT!!! Can't wait to make it again

  432. My mom and I made a New Year's resolution to get together once a month to cook something low-fat and healthy. This recipe won the race!

    I agree with the other writer that the cheese that it called for was difficult to find. We had to go with something else, and used one ounce less of cheese so we would conserve on Points.

    I think it is the mushrooms that give the look of this a more professional, restaurant quality look. It was very easy to make, and low cost.

    The only thing I would say is to add more salt (it was slightly bland) or have an actual salt measurement listed. I would also add minced garlic to mine with the butter to make the flavor pop more. That's all though! Yum!

  433. I don't know what the sodium is, my recipes never list the amount of salt to use. It's always to taste. Sorry!

    Beth- So happy you both loved it!

  434. I have to count my sodium carefully. You don't list that. Do you know what it is or do I need to figure it out myself? I would be using low sodium fat free chicken broth and swiss cheese since it has soooo much less sodium than cheddar.

  435. Gina- both hubby an I loved this one. I replaced peas with broccoli because I love broccoli so much more than peas and added another cannot tuna b/c I love tuna. You site is amazing! Love it!

  436. Susan and Jill, I can't tell you how happy that makes me feel! Never had the cheap and yucky kind, but I guess I'm not missing anything! And thanks for sharing with WW members!

  437. Gina – I am so glad you do what you do! My husband dreaded me making the tuna hotdish because his mom used to make the "cheap and yucky" kind of tuna casserole. Well needless to say he loved it! It was great and the serving size was quite large. So flavorful. THanks again!

  438. I want to tell you that we totally enjoyed the Tuna Noodle Casserole. I don't recall eating this dish growing up but I'm sure I've tried it along the way. It's a repeat for sure! The tuna was VERY mild! Thank you so much for sharing. I'm a WW member and have shared your website with my fellow members. Also, I let them know that the casserole was very tasty! Thanks again!

  439. No, the points remain the same with regular crumbs.