Tuna Casserole

Tuna Casserole Recipe
Photo: Oxmoor House
This American classic is a great cold-weather family meal. This version takes out some of the fat and sodium but keeps the flavor and satisfaction. Petite peas add a touch of sweetness to this rich dish.


Serves 8 (serving size: 1/8 of casserole)
Total time: 50 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 50 Minutes

Nutritional Information

Calories 332
Fat 13.2 g
Satfat 5.5 g
Monofat 4.5 g
Polyfat 2.6 g
Protein 21.6 g
Carbohydrate 33.2 g
Fiber 2.1 g
Cholesterol 41 mg
Iron 1.4 mg
Sodium 511 mg
Calcium 354 mg


8 ounces uncooked elbow macaroni
2 tablespoons canola oil
2 tablespoons unsalted butter
1/3 cup finely chopped red onion
1.1 ounces all-purpose flour (about 1/4 cup)
2 1/2 cups 2% reduced-fat milk
4 ounces reduced-fat cheddar cheese, shredded (about 1 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup frozen petite green peas
2 (5-ounce) cans solid white tuna in water, drained
Cooking spray
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmesan cheese


1. Preheat oven to 375°. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat oil and butter in a Dutch oven over medium-high heat until butter melts. Add onion; sauté 3 minutes. Reduce heat to medium. Sprinkle flour over onion mixture, stirring until blended; cook, stirring constantly, 2 minutes. Gradually stir in milk. Bring to a simmer; stir in cheddar cheese, salt, and pepper. Cook 1 minute or just until cheese melts. Stir in peas and tuna.

3. Add pasta, tossing to coat. Pour pasta mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with panko and Parmesan cheese.

4. Bake at 375° for 20 minutes or until bubbly and golden.

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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