Low Fat Tuna Casserole

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“Submitted in response to a request for "real" tuna casserole (no canned soups) that is healthier. I make this "fat" but it works well with the "low fat" ingredients”

Ingredients Nutrition


  1. Heat oven to 425F.
  2. Grease shallow 9" casserole.
  3. (If using fresh tuna, cut tuna steaks into sticks about 1/2" thick and 2" long. Toss with lemon juice and refrigerate.) Start cooking noodles according to package directions.
  4. Meanwhile, melt 1 Tbs butter in large skillet over medium heat.
  5. Add mushrooms and cook without stirring, 1-2 minutes, until browned.
  6. Stir and add 1 Tbs water; cook 1 minute until tender.
  7. Melt remaining butter in medium saucepan over medium heat.
  8. Stir in flour and cook, stirring, 1 minute.
  9. Stir in milk and bring to simmer, stirring constantly.
  10. Stir together cornstarch, clam juice, and wine.
  11. Pour into sauce, stirring constantly; add salt, pepper, and nutmeg.
  12. Simmer 2-3 minutes until thickened.
  13. Combine noodles with sauce, tuna, and mushrooms.
  14. Add dill and transfer to casserole; top with breadcrumbs.
  15. Bake 20 minutes until bubbly.
  16. Let stand 10 minutes before serving.
  17. To reheat: If room temperature, bake 20 minutes at 350F;if cold, 30 minutes.

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