This post may contain affiliate links. Please read our disclosure policy.
Tuna noodle casserole was never on the menu at home growing up—my mom wasn’t a tuna fan. But I always looked forward to it at school lunch and later at the hospital cafeteria where I worked after college. There’s something about the combination of creamy mushroom sauce, flaky tuna, tender noodles, and peas that feels genuinely comforting in a way that hasn’t changed since the 1950s when these canned-goods casseroles first became popular.
I have made many versions over the years—including a slow cooker tuna noodle casserole—but this classic stove-to-oven version is the one I keep coming back to.
A few simple swaps make it WW friendly without changing what makes it good: Campbell’s Healthy Request soup instead of regular, and a light spritz of cooking spray instead of butter on the breadcrumb topping.
One of the things I genuinely love about this recipe is the make-now, bake-later flexibility. Mix everything together when you have a few free minutes, refrigerate it, then pop it in the oven at dinner time. While it bakes you can put together a simple salad, enjoy a glass of wine, or sneak in a few minutes of exercise.
Related: Easy Healthy Meals from the Pantry for Weight Watchers
Why I Love This Recipe
- Pure pantry staples — canned tuna, canned soup, frozen peas, pasta, breadcrumbs
- 300 calories and 6 WW Points per serving
- 30 minutes total — 10 to assemble, 20 to bake
- Make-ahead friendly — assemble and refrigerate, then bake when ready
- Endlessly customizable — different vegetables, different toppings, different pasta shapes
Ingredients and Substitutions
- Campbell’s Healthy Request Cream of Mushroom Soup — lighter in fat, sodium, and calories than the regular version. Cream of celery soup is a good alternative if that’s what you have. For a from-scratch version, a simple homemade white sauce also works.
- Nonfat milk — thins the soup to the right consistency for the sauce. Any milk works; nonfat keeps the points down.
- Frozen peas — no need to thaw first. If peas aren’t your thing, substitute broccoli florets, cauliflower, diced carrots, or sliced mushrooms. Or leave them out entirely.
- Pimiento — 2 tablespoons, optional. Adds color and a mild sweet pepper flavor. Easy to skip if you don’t have it.
- Canned tuna — 12 ounces, water-packed, drained and flaked. Two 6-ounce cans. Water-packed keeps the fat and points lower than oil-packed.
- Pasta — the original calls for egg noodles; I use tricolor penne for more fiber and a little visual interest. Any short pasta works: shells, bowties, elbows, ziti, rotini. About 2 cups cooked (roughly 1 cup dry).
- Dry breadcrumbs — 2 tablespoons sprinkled on top, then lightly spritzed with cooking spray instead of tossed with melted butter. Other topping options: crushed cornflakes, crushed crackers, french-fried onions, shredded cheddar or Parmesan, slivered almonds.
- Optional add-ins — Worcestershire sauce, Old Bay seasoning, a splash of hot sauce, or soy sauce all add depth. Add them to the soup mixture before combining.
Calories and WW Points
According to my calculations each serving has about 300 calories and 6 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 PointsPlus (Old plan)
How to Make Classic Tuna Noodle Casserole
Step 1: Preheat oven to 400°F. Lightly grease a 1-½-quart baking dish with nonstick cooking spray.
Step 2: In a large bowl, combine the soup, milk, frozen peas, pimiento (if using), drained tuna, and cooked pasta. Stir until well combined.
Step 3: Scrape the mixture into the prepared baking dish and spread evenly.
Step 4: Sprinkle the dry breadcrumbs evenly over the top and lightly spritz with cooking spray.
Step 5: Bake for 20–25 minutes, until heated through and lightly browned on top. Let stand for 5 minutes before serving.
Tips for Success
- Cook the pasta just to al dente. It will continue cooking in the oven—if it’s already fully soft before baking it will be mushy when it comes out.
- Make it ahead. Assemble the casserole (without the breadcrumb topping), cover, and refrigerate for up to 24 hours. Add the breadcrumbs and cooking spray just before baking. Add 5 minutes to the bake time if going straight from refrigerator to oven.
- Use a consistent serving size. Each serving is roughly 1-½-cups—about a quarter of the casserole. Using a measuring cup helps with accuracy for tracking.
Storing and Reheating
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave (affiliate link) in 1-minute increments, adding a small splash of milk if it seems dry. The casserole can also be frozen in individual portions for up to 2 months—thaw overnight in the refrigerator before reheating.
If you’ve made this Old-Fashioned Tuna Noodle 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.
Classic Tuna Noodle Casserole (WW Friendly Comfort Dinner)
Equipment
Ingredients
- 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 2 cups uncooked tricolor penne pasta instead)
- 2 tablespoons dry bread crumbs
Instructions
- 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 (affiliate link).
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan) Substitutions and Variations
No Peas?
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 any combination. 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, etc. Additions:
Worcestershire sauce, Old bay seasoning, salt, pepper, soy sauce, frozen peas & carrots, broccoli, cauliflower, carrots, sliced mushrooms, hot sauce, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
How much is a serving — can you give me a cup measurement?
Each serving is about 1-½-cups, or roughly one quarter of the casserole. Scooping with a measuring cup is the most accurate way to portion it.
Can I use a different pasta?
Any short pasta works—elbows, bowties, shells, penne, ziti, rotini. Egg noodles are classic if you want to go traditional. Just cook to al dente before adding to the casserole.
Can I substitute another vegetable for peas?
Yes—broccoli florets, diced carrots, cauliflower, and sliced mushrooms all work well. Use about 1 cup of whatever vegetable you choose, adding it frozen or lightly pre-cooked depending on its density.
Can I make this without cream of mushroom soup?
Cream of celery soup is the closest swap. You can also make a simple homemade white sauce with flour, butter, and milk if you prefer to avoid canned soup entirely.
Could you possibly change your portioning to cups/oz. instead of 1/4, 1/16 of a recipe? I skip past ones with out easier portioning’s.
Thank You,
Cindy M.