Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Opting for low-fat Alfredo sauce and sour cream lightens up this weeknight-friendly tuna casserole that packs plenty of veggies alongside whole wheat pasta, keeping it hearty enough to take to your next potluck. Garnish with fresh dill.

Recipe Summary

50 mins
1 hr 10 mins
20 mins
1 2-quart casserole


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.

  • Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot; cook until vegetables are tender, about 8 minutes.

  • Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray.

  • Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.

Cook's Notes:

Substitute whole wheat rotini pasta (5 ounces) for the bow-ties if desired.

You can use 1/2 teaspoon dried dill instead of fresh.

Nutrition Facts

544 calories; protein 28.3g; carbohydrates 62.4g; fat 21.6g; cholesterol 72mg; sodium 1066.2mg. Full Nutrition