Lightened Tuna Noodle Casserole

If you grew up eating tuna casserole, this recipe might bring back a few memories. My mom taught me how to make it before I left for college, and it quickly became one of my favorite budget-friendly meals. It was inexpensive, simple to throw together, and made enough leftovers to keep me fed for several days.

These days, I’m always looking for ways to make my favorite comfort foods a little lighter without sacrificing the flavors I grew up loving. By swapping in plain Greek yogurt, this version adds extra protein while keeping the creamy texture that makes tuna casserole so comforting.

Whether you’re trying to stick to a calorie deficit, feed a busy family, or just need a dinner that comes together with very little effort, this recipe checks all the boxes. It takes about 10 minutes to prep, uses simple pantry staples, and makes enough for leftovers that taste just as good the next day.

Why You’ll Love This Recipe

• Ready for the oven in just 10 minutes
• High in protein to help keep you full
• Budget-friendly pantry ingredients
• Great for meal prep and leftovers
• Family-friendly comfort food
• A lighter take on the classic tuna casserole

Ingredients

• Egg noodles – The classic base that gives this casserole its comforting texture.
• Tuna in water – I use two cans, but you can easily add a third if you want even more protein.
• Fat-free cream of mushroom soup – Creates a creamy sauce while keeping the calories lower.
• Plain Greek yogurt – Adds creaminess and boosts the protein without changing the flavor.
• Fat-free Fairlife milk – Helps thin the sauce while adding even more protein.
• Vegetable Recipe Mix – This is my secret ingredient! A packet like Knorr or Lipton Vegetable Recipe Mix adds flavor with almost no effort.
• French fried onions – Mixed into the casserole and sprinkled on top for the perfect crunch.
• Colby Jack cheese – Melts beautifully and gives the casserole that cheesy comfort food flavor.
• Salt and pepper – Season to your taste.

How to Make High Protein Tuna Casserole

1. Preheat your oven to 350°F.
2. Cook the egg noodles according to the package directions, then drain.
3. In a large mixing bowl, combine the cooked noodles, tuna, cream of mushroom soup, Greek yogurt, Fairlife milk, vegetable recipe mix, ¼ cup of the French fried onions, all of the shredded cheese, and salt and pepper.
4. Stir until everything is evenly combined.
5. Pour the mixture into a casserole dish and bake for 10 minutes.
6. Remove the casserole from the oven and sprinkle the remaining French fried onions over the top.
7. Return to the oven and bake for another 10 minutes, or until hot and bubbly.
8. Let the casserole cool for a few minutes before serving.

Tips for the Best Tuna Casserole

• Add a third can of tuna if you’re looking for even more protein.
• Freshly shredded cheese melts better than pre-shredded cheese.
• Let the casserole rest for about five minutes before serving so it sets up nicely.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to four days.

To reheat, microwave individual portions until warmed through or reheat larger portions in the oven at 350°F until hot.

I actually think this casserole tastes even better the next day, which is one of the reasons I love making it for meal prep lunches.

Frequently Asked Questions

Can I use another type of pasta?

Yes! Rotini, shells, or penne all work well if that’s what you have on hand.

Can I make this ahead of time?

Absolutely. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.

Can I freeze tuna casserole?

Yes. Freeze it before adding the fried onion topping. When you’re ready to bake, thaw overnight, add the onions just before baking, and cook as directed.

More Easy High Protein Comfort Food Recipes

If you love lighter versions of classic comfort foods, be sure to check out my High Protein Philly Cheesesteak Pasta and other easy weeknight dinners here on The Lighter Dish.