Healthier Tuna Noodle Casserole

Opting for low-fat Alfredo sauce and sour cream lightens up this weeknight-friendly tuna casserole that packs plenty of veggies alongside whole wheat pasta, keeping it hearty enough to take to your next potluck. Garnish with fresh dill.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 544 Calories

Ingredients

• ¼ teaspoon ground black pepper
• ½ cup chopped onion
• ¼ cup grated Parmesan cheese
• ⅓ cup chopped celery
• 1 teaspoon olive oil
• cooking spray
• 2 cups sliced cremini mushrooms
• ⅓ cup chopped red bell pepper
• ½ cup light sour cream
• ⅓ cup chopped carrot
• 2 cups whole-grain bow-tie pasta
• 1 ½ cups light Alfredo sauce (such as Classico® Light Creamy Alfredo)
• 2 teaspoons snipped fresh dill
• 1 (5 ounce) can solid white tuna (water pack), drained and broken into chunks
• ⅓ cup whole wheat panko bread crumbs
• 4 wedges lemon wedges (Optional)

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.

Step 2

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.

Step 3

Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot; cook until vegetables are tender, about 8 minutes.

Step 4

Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray.

Step 5

Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.