Tuesday Night Redux: Healthified Tuna Noodle Casserole

Happy Snow Day (again) everybody! I had no excuse not to make a big heaping batch of this casserole that I’ve been wanting to try out, adapted from Anne’s Healthy Tuna Noodle Casserole recipe. I love the concept of “healthifying” classic comfort foods by substituting things like cream of mushroom soup with Greek yogurt, heavy cream with low-fat milk, and adding lots of vegetables to bulk up the casserole without also bulking up the calories. I changed up the original recipe a bit- I used an entire box of pasta (tri-color bowties because they are absolutely adorable), two small cans of tuna, and a frozen veggie mix of peppers, carrots, sugar snap peas and mushrooms. I also used chopped spinach instead of baby spinach, because I was trying to use up the rest of the bag I had in the freezer already, and because I always get depressed when my precious baby spinach wilts down to nothing. My plan is to serve the cooked casserole over a bed of spinach instead and let it wilt a bit (but not too much!) so that it still has some volume to it.

We’re supposed to get more snow tomorrow night. Yikes! What is this- Connecticut?

Stay warm, safe, and dry tonight!


Tuesday Night Redux: Healthified Tuna Noodle Casserole
Recipe Type: Casserole, Pasta
Cuisine: Comfort Food, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
A healthy take on an old-time favorite! Keep all the flavor and creaminess without the cream of mushroom soup and mayo 🙂
  • 1 box (12 oz.) dry bow-tie pasta (rigatoni or bow ties would also work well!)
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 1 tbsp garlic, minced
  • 1/2 bag frozen chopped spinach, thawed
  • 2 cups frozen peas
  • 2 cups frozen bell peppers (or frozen vegetable mix- mine had peppers, mushrooms, and carrots)
  • 1 cup low-sodium chicken broth
  • 1/2 cup low-fat milk
  • 1/2 cup plain greek yogurt
  • 1 tbsp good quality Dijon mustard
  • 1/4 tsp red pepper flakes
  • 1 tsp garlic powder
  • freshly ground pepper, to taste
  • 6-10 oz. canned tuna, drained (use more or less depending on your preference!)
  • 1/2 cup (or more if you like) shredded or chopped sharp cheddar cheese
  • fresh baby spinach, for serving (optional)
  1. Cook pasta until al dente, according to package instructions. Drain.
  2. In a large skillet, heat oil on medium heat. Add garlic and onion and cook until soft, about 3 minutes. Add spinach, peas, and other veggies and stir until warmed through. Add the chicken broth to deglaze the pan.
  3. In a large bowl, whisk together milk, yogurt, mustard, and spices. Stir in the veggies and pasta until well coated with sauce.
  4. Stir in tuna and cheese.
  5. Preheat oven to 375. In a casserole dish sprayed with cooking spray, spread casserole in an even layer. Top with more cheese if desired.
  6. Cover with foil and bake at 375 for 40 minutes, then uncover and cook 10 more minutes.
  7. Cool slightly and serve over more spinach or veggies.


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