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Healthier Tuna Noodle Casserole

Rated as 4.5 out of 5 Stars

"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."
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1 h 10 m servings 544
Original recipe yields 4 servings (1 2-quart casserole)


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  1. Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Per Serving: 544 calories; 21.6 62.4 28.3 72 1066 Full nutrition

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Absolutely wonderful! Delicious! Easy! Healthy!