Tuna-Noodle Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 250.3
  • Total Fat: 5.9 g
  • Cholesterol: 20.3 mg
  • Sodium: 528.0 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 5.7 g
  • Protein: 17.6 g

View full nutritional breakdown of Tuna-Noodle Casserole calories by ingredient
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From The New Dieter's Book (modified) From The New Dieter's Book (modified)
Number of Servings: 6


    4 ounces whole wheat rotini
    1 can tuna in water
    1 tbsp light margarine
    1/4 cup fine dry bread crumbs
    1 10 oz package frozen vegetables
    1 cup sliced mushrooms
    1 cup chopped onions
    3/4 cup chopped green or sweet red pepper
    1/4 cup celery sliced
    1 tsp instant chicken bouillon
    1 clove garlic, minced
    1 1/3 1% cup milk
    1 tbsp cornstarch
    2 oz. colby cheese
    1/4 cup nonfat mayonnaise


Cook pasta according to package directions, drain and se aside.

Meanwhile, drain and flake tuna, set aside. Melt margarine, then toss with bread crumbs, set aside

In a large saucepan combine frozen vegetables, mushrooms, onion, peppers, celery, bouillon, garlic and 1/2 cup water. Bring to boiling, reduce heat. Cover, simmer 5 minutes or till vegetables are tender..

Meanwhile stirl together milk and constarch. Stir into vegetables. Cook and stir still slightly thickened and bubbly. Remove from heat, then stir in cheese and mayonnaise. Stir in pasta and tuna. Spoon mixture into a 2 quart casserole. Sprinkle bread crumbs mixture. Bake uncovered in a 350° oven for 25 minutes or till bread crumbs are golden.

Number of Servings: 6

Recipe submitted by SparkPeople user LEONA424.

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