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Tuna Noodle Casserole


  • 8 ounces wide egg noodles
  • 2 tablespoons olive oil
  • 1/2 cup chopped yellow onion
  • 2/3 cup chopped carrot
  • 3 tablespoons all-purpose flour
  • 2 3/4 cups fat-free milk
  • 1/2 cup 1/3-less-fat cream cheese (4 ounces, softened)
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups frozen peas (thawed)
  • 1/2 cup grated Parmesan cheese (2 ounces, divided)
  • 2 ounce cans albacore tuna in water (5-, drained and flaked)
  • Cooking spray


  1. Preheat oven to 400 degrees F. Grease large baking dish (or two, if needed) with cooking spray.
  2. Cook noodles according to package directions. Drain.
  3. Heat oil in a large skillet over medium heat. Cook onion and carrot until carrot is almost tender, stirring occasionally while cooking. Sprinkle evenly with flour; cook 1-2 minutes, stirring constantly. Gradually stir in milk and cook 5-10 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; stirring constantly until cream cheese is melted completely into mixture.
  4. Remove skillet from heat. Gently stir in noodles, peas, 3/4 cup Parmesan cheese, and tuna. Spoon mixture into greased baking dish(es); top with remaining Parmesan cheese. Bake for 15 minutes or until golden and bubbly. Let stand 5 minutes before serving.
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