When you need a comforting meal that’s both wholesome and quick to prepare, this Easy Light Tuna Noodle Skillet Casserole delivers everything you want without the heaviness of traditional casseroles. Packed with protein-rich tuna, tender egg noodles, and vibrant vegetables in a creamy yet light sauce, this one-pan wonder comes together in just 30 minutes. It’s the perfect solution for busy weeknights when you crave something satisfying but don’t want to spend hours in the kitchen.
I developed this recipe when trying to recreate my grandmother’s classic tuna casserole with a healthier twist. By skipping the canned soup and heavy cream, I discovered a version that’s just as creamy and flavorful but much fresher and more nutritious. Now it’s my family’s favorite weeknight meal – even my picky eaters clean their plates!
What makes this dish truly special is its versatility. You can easily adapt it to what you have on hand – swap peas for broccoli, use whole wheat noodles for extra fiber, or add a sprinkle of cheese for indulgence. The lightened-up sauce still delivers that comforting creaminess we all love, while fresh herbs and lemon zest brighten up the flavors beautifully. It’s comfort food that won’t weigh you down.
Why This Easy Light Tuna Noodle Skillet Casserole?
Selling Points:
- Ready in 30 minutes – Quicker than ordering takeout
- Lighter but still creamy – No canned soup or heavy cream
- Protein-packed – Tuna provides lean protein
- One-skillet meal – Easy prep and cleanup
- Budget-friendly – Uses pantry staples
- Kid-approved – Mild flavors kids love
What You Need for Easy Light Tuna Noodle Skillet Casserole
Ingredients:
- 8 oz egg noodles (or whole wheat noodles)
- 2 tbsp olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- ½ cup milk (any kind)
- 2 (5 oz) cans tuna in water, drained
- 1 cup frozen peas
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- ½ tsp dried thyme
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (optional)
- 2 tbsp chopped fresh parsley
Optional Add-ins:
- 1 cup sliced mushrooms
- ½ cup diced carrots
- 2 tbsp capers for briny flavor
- Crushed crackers or breadcrumbs for topping
How to Make Easy Light Tuna Noodle Skillet Casserole
Step-by-Step Instructions:
- Cook the Noodles:
- Boil noodles according to package directions until al dente. Drain and set aside.
- Sauté Vegetables:
- Heat olive oil in large skillet over medium heat.
- Add onion and celery, cook until softened (5 minutes).
- Add garlic and cook 30 seconds until fragrant.
- Make the Sauce:
- Sprinkle flour over vegetables and stir to coat.
- Gradually whisk in broth and milk until smooth.
- Bring to simmer and cook until slightly thickened (3-4 minutes).
- Combine Ingredients:
- Stir in tuna, peas, Dijon, lemon zest, and thyme.
- Gently fold in cooked noodles until well coated.
- Season with salt and pepper to taste.
- Finish and Serve:
- If using, sprinkle with Parmesan cheese.
- Cover and let sit 2 minutes to melt cheese.
- Garnish with fresh parsley before serving.
Tips for Perfect Tuna Noodle Casserole
- Don’t overcook noodles – They’ll soften more when mixed with sauce
- Use good-quality tuna – Solid white albacore works best
- Add vegetables last – Keeps them bright and crisp-tender
- Make it creamy without cream – The flour-thickened sauce provides richness
- Brighten flavors – Lemon zest and fresh herbs make it taste fresher
Substitutions and Variations
- Gluten-free? Use GF noodles and cornstarch instead of flour
- Dairy-free? Use plant-based milk and skip Parmesan
- Extra veggies? Try broccoli, spinach, or zucchini
- Different protein? Substitute canned salmon or chicken
- Want crunch? Top with toasted breadcrumbs before serving
Make It Even Healthier
- Use whole wheat or chickpea noodles for extra fiber
- Add 1 cup spinach for more greens
- Reduce sodium by using no-salt-added tuna and low-sodium broth
- Boost protein by adding ½ cup Greek yogurt to the sauce
Closing for Easy Light Tuna Noodle Skillet Casserole
This Easy Light Tuna Noodle Skillet Casserole proves that comfort food can be both wholesome and delicious. With its creamy sauce, tender noodles, and protein-packed tuna, it satisfies all those comfort food cravings without the heaviness. The best part? It comes together in one skillet in just 30 minutes, making it perfect for busy nights. Once you try this lighter version, you may never go back to the heavy, cream-laden original! For more quick and healthy dinner ideas, check out our One-Pot Lemon Garlic Chicken Pasta or Vegetable-Packed Minestrone Soup.
Frequently Asked Questions for Easy Light Tuna Noodle Skillet Casserole
- Can I use fresh tuna instead of canned?
- Yes! Cook 12 oz fresh tuna, flake, and use in place of canned.
- How do I store leftovers?
- Keep in airtight container in fridge for 3 days. Reheat with splash of broth.
- Can I freeze this casserole?
- Yes, though noodles may soften slightly. Freeze for up to 2 months.
- What can I use instead of peas?
- Try chopped broccoli, green beans, or corn.
- How can I make it creamier?
- Stir in ¼ cup Greek yogurt or light cream cheese at the end.
- Is there a way to make it crispy on top?
- Transfer to oven-safe dish, top with breadcrumbs, and broil 2-3 minutes.
- Can I make it ahead?
- Prep all ingredients ahead but cook just before serving for best texture.
- What kind of noodles work best?
- Traditional egg noodles are classic, but any short pasta works.
- How can I add more flavor?
- Add 1 tsp Old Bay seasoning or dash of hot sauce.
- Can I use water instead of broth?
- Broth adds more flavor, but water works in a pinch (add extra seasoning).
- Is this recipe kid-friendly?
- Yes! Mild flavors and familiar ingredients make it great for kids.
- Can I use frozen vegetables?
- Yes, just add them frozen – they’ll heat through in the sauce.
This Easy Light Tuna Noodle Skillet Casserole reinvents a classic comfort food with a healthier approach that doesn’t sacrifice flavor. By using a simple flour-thickened sauce instead of heavy cream or canned soup, you get all the creamy satisfaction with fewer calories and more wholesome ingredients. The addition of fresh herbs and lemon zest brightens up the flavors, while the one-skillet preparation makes cleanup a breeze. Whether you’re feeding a family or meal prepping for the week, this versatile recipe adapts to your needs while delivering comforting, nourishing satisfaction in every bite. It’s proof that lightened-up versions of favorite dishes can be just as delicious – if not more so – than the originals!
Easy Light Tuna Noodle Skillet Casserole
Course: All Recipes4
servings30
minutes40
minutes300
kcalIngredients
8 oz egg noodles (or whole wheat noodles)
2 tbsp olive oil
1 small onion, diced
2 celery stalks, diced
2 garlic cloves, minced
2 tbsp all-purpose flour
2 cups low-sodium chicken or vegetable broth
½ cup milk (any kind)
2 (5 oz) cans tuna in water, drained
1 cup frozen peas
1 tsp Dijon mustard
1 tsp lemon zest
½ tsp dried thyme
Salt and pepper to taste
¼ cup grated Parmesan cheese (optional)
2 tbsp chopped fresh parsley
Optional Add-ins:
1 cup sliced mushrooms
½ cup diced carrots
2 tbsp capers for briny flavor
Crushed crackers or breadcrumbs for topping
Directions
- Cook the Noodles:
- Boil noodles according to package directions until al dente. Drain and set aside.
- Sauté Vegetables:
- Heat olive oil in large skillet over medium heat.
- Add onion and celery, cook until softened (5 minutes).
- Add garlic and cook 30 seconds until fragrant.
- Make the Sauce:
- Sprinkle flour over vegetables and stir to coat.
- Gradually whisk in broth and milk until smooth.
- Bring to simmer and cook until slightly thickened (3-4 minutes).
- Combine Ingredients:
- Stir in tuna, peas, Dijon, lemon zest, and thyme.
- Gently fold in cooked noodles until well coated.
- Season with salt and pepper to taste.
- Finish and Serve:
- If using, sprinkle with Parmesan cheese.
- Cover and let sit 2 minutes to melt cheese.
- Garnish with fresh parsley before serving.
