Reduced Fat Dijon Tuna Noodle Casserole

Light, creamy, and irresistibly comforting, this **Reduced Fat Dijon Tuna Noodle Casserole** is a healthier twist on the classic comfort food favorite. Packed with tender egg noodles, protein-rich tuna, and vibrant peas, this dish is brought to life with a silky Dijon mustard sauce made from low-fat milk and a hint of Parmesan. The casserole is finished with a golden, crispy panko breadcrumb topping, delivering the perfect contrast in texture. Ready in under an hour, this recipe is perfect for weeknight dinners, offering all the indulgence of a traditional tuna noodle casserole with less guilt. Perfectly balanced in flavor and simplicity, it’s a family-friendly dish you’ll want to make again and again!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 8 ounces egg noodles
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1.5 cups low-fat milk
• 2 tablespoons all-purpose flour
• 2 tablespoons Dijon mustard
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 5-ounce cans canned tuna, drained
• 1 cup frozen peas
• 1 cup reduced-fat shredded cheddar cheese
• 0.5 cup panko breadcrumbs
• 2 tablespoons Parmesan cheese, grated
• 0 cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray and set aside.

Step 2

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and celery, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1 minute.

Step 4

Sprinkle the flour over the sautéed vegetables and stir well to coat. Gradually pour in the chicken broth, whisking to combine. Slowly add the low-fat milk and continue whisking. Cook for 3-4 minutes, stirring constantly, until the mixture thickens.

Step 5

Stir in the Dijon mustard, salt, and black pepper. Remove the skillet from the heat.

Step 6

Add the drained tuna, cooked egg noodles, frozen peas, and shredded cheddar cheese to the skillet. Toss gently to combine, ensuring the noodles are evenly coated with the sauce.

Step 7

Transfer the mixture to the prepared baking dish, spreading it out evenly.

Step 8

In a small bowl, mix the panko breadcrumbs and grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the casserole.

Step 9

Lightly spray the top with cooking spray to help the breadcrumbs crisp up. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.

Step 10

Remove from the oven and let the casserole rest for 5 minutes before serving.

Nutrition Facts

Serving size	(1566.1g)

Amount per serving	% Daily Value*
Calories	1690.2

Total Fat 64.1g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 292.3mg	0%
Sodium 4353.0mg	0%
Total Carbohydrate 137.5g	0%
Dietary Fiber 13.7g	0%
Total Sugars 30.8g
Protein 143.4g	0%

Vitamin D 911.2IU	0%
Calcium 1511.9mg	0%
Iron 13.0mg	0%
Potassium 1483.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.9%

Protein: 33.7%

Carbs: 32.3%