Curried Tuna Noodle Casserole

We've revamped the classic with a touch of Indian curry.


7 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 275
Caloriesfromfat 16 %
Fat 4.9 g
Satfat 1.7 g
Monofat 1.3 g
Polyfat 1 g
Protein 20.8 g
Carbohydrate 36.4 g
Fiber 4.1 g
Cholesterol 54 mg
Iron 3.5 mg
Sodium 437 mg
Calcium 100 mg


2 teaspoons butter
5 cups sliced cremini or button mushrooms (about 3/4 pound)
3/4 cup frozen green peas, thawed
3/4 cup sliced green onions
2/3 cup chopped red bell pepper
2 teaspoons curry powder
3 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
4 cups hot cooked medium egg noodles (3 1/4 cups uncooked pasta)
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1 (12-ounce) can solid white tuna in water, drained and flaked
1/4 cup crushed reduced-fat round buttery crackers (such as Ritz; about 7 crackers)


Preheat oven to 375°.

Melt butter in a large nonstick skillet over medium heat. Add the mushrooms; sauté 6 minutes or until soft. Add the peas, onions, bell pepper, and curry; sauté 5 minutes or until vegetables are tender.

Place flour in a small bowl; gradually add milk, stirring with a whisk. Add to mushroom mixture; bring to a boil. Reduce heat; simmer 2 minutes or until thick, stirring frequently. Remove from heat; stir in pasta, parsley, salt, and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.

David Ricketts,

Cooking Light

March 2001
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