Healthy Tuna Casserole

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


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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