Healthy Tuna Casserole


3.9 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 284.5
  • Total Fat: 3.3 g
  • Cholesterol: 14.3 mg
  • Sodium: 359.8 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 6.2 g
  • Protein: 18.4 g

View full nutritional breakdown of Healthy Tuna Casserole calories by ingredient
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Submitted by: ERICACLAY10
Healthy Tuna Casserole


Recipe from Clean Eating Magazine. This is traditional, but much more fresh. Recipe from Clean Eating Magazine. This is traditional, but much more fresh.
Number of Servings: 8


    6 slices whole wheat bread
    8 oz whole wheat macaroni pasta
    2 stalks celery, diced
    1 med yellow onion, diced
    1 tsp olive oil
    3 tbsp whole-wheat flour
    2 c. skim milk
    1 tsp Dijon mustard
    2 carrots, peeled, cooked and diced
    2 6oz cans tuna packed in water, drained
    1 c. frozen peas
    1 tbsp fresh dill, finely minced
    1 tbsp Parmesan cheese, grated


1. Preheat oven to 350. Toast bread in oven for 15 min or until just brown and crisp. Leave oven on after removing bread. In a food processor, grind bread into breadcrumbs.

2. Bring a large pot of water to boil over high heat and add pasta. Cook according to package directions.

Meanwhile, heat another large pot over medium high heat for 2 min. Spray with cooking spray and add celery and onion. Saute for 2 min or until onion is translucent.

4. Add oil and flour, whisk briskly. Add milk, whisking in a 1/4 c. at a time(making a roux). Reduce heat to medium.

5. Whisk in Dijon. Then stir in pasta, carrots, tuna, and peas. Add dill. Remove from heat.

6. Pour tuna- pasta mixture into a lrage casserole dish. Top with 1/2 c. breadcrumbs and Parmesan. Bake for 30 min until browned on top.

Number of Servings: 8

Recipe submitted by SparkPeople user ERICACLAY10.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    YUM! I kept out the dill and celery since I don't care for them... added some low fat mozzarella, freshly ground pepper, and used corn flakes instead of the bread crumbs! YUMMO! - 8/23/09

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  • My family really liked this recipe! My 10-yr old daughter even took leftovers to school for lunch. We used wide whole-wheat noodles instead of macaroni noodes, and I did have to add salt & pepper for a little more flavor. But overall, a fantastic recipe that I will make again! Thank you!! - 1/20/14

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  • I REALLY wanted to love this recipe but it tasted like cardboard and we tossed the leftovers :-( - 8/22/12

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  • This was so easy and yummy. - 8/27/11

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  • This was YUMMO! I doubled the amount of veggies, love that idea of sneaking them in! - 5/10/11

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  • YUM ! LOVED it ....The mustard was REALLY good in it !!! - 5/20/10

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  • Delicious!! Great texture! Here's what I did though: Used some chopped frozen spinach instead of celery.
    It needs some more spices so be sure to add a bunch of your faves!
    Thanks for sharing :) - 4/17/10

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  • I loved it. It`s a great way to sneak fish & veggies into kids` menu. Exactly waht I expected: rich, tasty, healthy. YUM !!! - 12/6/09

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  • Yum! I made this last night. Was a hit with my son. - 9/1/09

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  • just not what we were expecting - 8/30/09

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  • Excellent! - 8/19/09

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