Tuna Noodle Casserole

Categorized as: Fish-Shellfish, Pasta
Makes 4 servings.


1 10.75-ounce can reduced-fat cream of celery or mushroom soup
¾ cup low-fat milk
½ cup reduced-fat cheddar cheese
¾ teaspoon dried thyme
1 can (14oz.) artichoke hearts, drained and slightly chopped
2 cups cooked wide noodles
2 cans (6oz.) water packed white albacore tuna, drained and rinsed
2 tablespoons grated Parmesan


1. Preheat oven to 375° F. Spray a 9x9-inch casserole dish with cooking spray.
2. In a large bowl, gently mix together the soup, milk, cheddar, and thyme. Add the artichokes and noodles. Gently stir in the tuna.
3. Spoon into a 9x9-inch casserole dish. Sprinkle the Parmesan on top, and cover. Bake for 20 minutes, uncover, and bake for 5 more minutes. Allow to sit for 5 minutes before serving.

Nutritional Info (per serving):

Calories 315
Carbohydrate 26g (Sugars 6g)
Total Fat 8g (Sat Fat 3.5g)
Protein 33g
Fiber 4g
Cholesterol 50mg
Sodium 640mg

Food Exchanges: 3 Lean Meat, 1 Medium Fat Meat, 1 Starch, 1 Vegetable
Carbohydrate Choices: 1½
Weight Watcher Point Comparison: 6

Additional comments:

Tuna noodle for the 21st century! Chopped artichoke hearts give this classic casserole a tasty new twist and the reduced-fat soup and cheddar cheese eliminate excess fat and calories common to many traditional tuna noodle recipes.

Or, try this: If you prefer a more traditional taste, replace the artichokes with 1½ cups of canned and drained or frozen and slightly thawed peas and carrots. (Adds 15 calories and 4 grams of carbohydrate)

Marlene Koch, RD, is a registered dietitian who has specialized in delicious food and healthy lifestyles for over twenty years. Marlene holds a degree in Nutritional Science from the University of Los Angeles, California. Marlene is a best-selling author of healthy, low-sugar cookbooks. Marlene is a frequent guest on TV, radio and websites such as iVillage and dlife.com.
Read more about Marlene Koch

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