Curried Tuna Noodle Casserole

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

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 16%
  • Fat: 4.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1g
  • Protein: 20.8g
  • Carbohydrate: 36.4g
  • Fiber: 4.1g
  • Cholesterol: 54mg
  • Iron: 3.5mg
  • Sodium: 437mg
  • Calcium: 100mg


  • 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)


  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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