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, 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 noodles.
- To bulk it up further, you could always add more veggies, like defrosted chopped roasted broccoli or sliced mushrooms.
- I also skipped mixing the bread crumbs with melted butter to shave away one SmartPoint.
According to my calculations each serving has about 300 calories, *7 Weight Watchers PointsPlus, *6 SmartPoints, *4 WW Freestyle SmartPoints
Here’s a video from The Campbell’s Kitchen showing how easy this classic tuna casserole is to make…
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
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 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 Weight Watchers Zero Points fruits and vegetables 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)
Tuna Mac & Cheese (HungryGirl)
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or Craftsy links, I receive a small commission that helps support this site. Thanks for your purchase!
Subscribe to Get: Top 10 Reader Favorite Recipes
The Top 10 Most Popular Recipes (PDF) on Simple Nourished Living + Weekly Support Emails with Tips & Easy Healthy Recipes Not Found Anywhere Else!