WW Recipe of the Day: Old-Fashioned Tuna Noodle Casserole Made Lighter
(300 calories | 6 4 4 myWW *SmartPoints value per serving)
Today I’m dropping in with a comfort classic featuring pantry staples that can be assembled quickly. This quick and easy old-fashioned casserole features tuna, egg noodles, cream of mushroom soup and peas, topped with a crunchy bread crumb topping.
Tuna Noodle Casserole is a simple dinner that’s quick and budget-friendly, which is probably why it has stood the test of time. Casseroles such as this were very popular in the 1950s, primarily because they could be mostly made with inexpensive canned foods.
Tuna noodle casserole was rarely, if ever, on the menu in my house growing up. My mom wasn’t a big tunafish fan.
Instead, I looked forward to it showing up for lunch in the school cafeteria and later in the hospital cafeteria, where I first worked after graduating from college.
Eventually I began making it for myself, trying out a wide range of variations, including slow cooker tuna noodle casserole, before finally settling on the classic Campbell’s Tuna Noodle Casserole recipe.
I love recipes for casseroles because of their make-now, bake-later versatility. You can mix it together when you have a few minutes to spare, place it in the fridge, and just pop it into a preheated oven at dinner time.
While the casserole bakes you can prepare a quick salad, enjoy a glass of wine, or sneak in a few minutes of exercise.
Classic Tuna Noodle Casserole Recipe Notes
I love this classic tuna noodle casserole so much, I’m not willing to mess with it too much, beyond the obvious steps to make it a little lighter, healthier and Weight Watchers friendly:
- I used Campbell’s Healthy Request Cream of Mushroom soup, which is lighter in fat, salt and calories.
- And I substituted Ronzoni garden delight tricolor penne pasta for egg noodles. noodles. Those following WW Purple Program can shave 2 Points per serving by opting for a whole grain pasta.
- To bulk it up further, you could always add more veggies, like defrosted chopped broccoli or sliced mushrooms.
- I also skipped mixing the bread crumbs with melted butter to shave away one SmartPoint.
What Can You Use Instead of Peas in Tuna Noodle Casserole?
If you are not a fan of peas you can simply leave them out of your casserole or substitute in another vegetable of your choice such as broccoli, cauliflower or carrots or a combination.
More Substitutions and Variations
No Noodles? Any pasta will work: shells, bowties, elbows, ziti, penne, rotini, etc.
No Cream of Mushroom Soup? Cream of celery soup is good. Or you can make your own homemade low calorie white sauce if you are feeling inspired.
Toppings: Crushed cornflakes, crushed potato chips, french-fried onions, crushed cracker crumbs, shredded cheese (cheddar, American, Parmesan), Slivered almonds
Additions: Worcestershire sauce, Old bay seasoning, salt, pepper, soy sauce, frozen peas & carrots, broccoli, cauliflower, carrots, sliced mushrooms, hot sauce
What Goes Well with Old-Fashioned Tuna Noodle Casserole?
How Many Calories & Weight Watchers Points in This Tuna Casserole Made Lighter?
According to my calculations each serving has about 300 calories and:
6 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:
If you like this lightened up recipe for classic tuna noodle casserole, be sure to check out my other Weight Watchers friendly casserole recipes including: Slow Cooker Tuna Noodle Casserole, Easy Slow Cooker Chicken & Rice Casserole, Mom’s Easy Alfredo Ravioli Casserole, Chicken & Biscuit Pot Pie, Slow Cooker Cabbage Roll Casserole
If you’ve made this Lightened Up Tuna Casserole, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Campbell's Classic Tuna Noodle Casserole Made Lighter
- 10.75 ounces canned Campbell's Healthy Request Cream of Mushroom Soup
- 1/2 cup nonfat milk
- 1 cup frozen peas
- 2 tablespoons chopped pimento (optional)
- 12 ounces canned water-packed tuna, drained and flaked
- 2 cups cooked egg noodles (I used tricolor penne pasta instead) (2 cups uncooked)
- 2 tablespoons dry bread crumbs
- Preheat oven to 400°F. Lightly grease a 1 1/2 quart baking dish with nonstick cooking spray.
- In a large bowl, mix the soup, milk, peas, pimiento (if using), tuna, and noodles until well combined.
- Scrape mixture into your prepared casserole dish.
- Sprinkle breadcrumbs on top of casserole and lightly spritz with cooking spray.
- Bake for 20 to 25 minutes, or until heated through and lightly browned on top.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Easy, Healthy Tuna Casseroles Made Lighter
- Rockin’ Tuna Noodle Casserole (HungryGirl)
- Skinny Alfredo Tuna Noodle Casserole (SkinnyKitchen)
- Speedy Tuna Noodle Skillet (HungryGirl)
- Whole Wheat Tuna Noodle Casserole (LaaLoosh)
Here’s a video from The Campbell’s Kitchen showing how easy this classic tuna casserole is to make…
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