Low Fat Tuna casserole

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“This is a very good low fat recipe. I use the low fat cream soups. Its very healthy and filling as well.”

Ingredients Nutrition

  • 2 cans tuna, packed in water (drained)
  • 1 bag No Yolks egg noodle substitute
  • 3 cans cream of celery soup or 3 cans cream of mushroom soup
  • 1 can peas, drained
  • dill weed
  • pepper (or anything else you that you like. I do not use salt because I feel that the ingredients have enoug)


  1. Prepare egg noodles according to package directions.
  2. When noodles are done drain well.
  3. Put noodles back into pan and add the drained tuna, drained peas,soups and seasonings to noodles and mix altogether.
  4. You may want to warm the casserole in the pan after you are done making it.
  5. It may be a little bit cool for your taste after you add all of the ingredients but I even like this cold.
  6. Make sure that you do not overcook when heating this up.
  7. It will stick to the pan fast so I always heat it on the lowest flame for only about 5 minutes or until warmed through.

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