Reduced Fat Dijon Tuna Noodle Casserole

READY IN: 20mins
Recipe by Izzy The Terrible

This recipe is lower in fat than many, but better than any tuna noodle casserole I've tasted. Even my husband (that hates tuna) loved it! I typically use fresh Parmesean cheese, but for this one, I only had prepackaged grated cheese on hand. It turned out great!

Top Review by cookee monster

I haven't had tuna noodle casserole in 30 years. My mom finally stopped making it because we just wouldn't eat it. I saw this and decided that it was time to be a big girl and try it again. I made half a recipe because I wasn't sure how it would go over with my family. I used albacore tuna and I used 4 one cup ramekins to serve it in. I figured that maybe I could dazzle with presentation. DH and I enjoyed it very much. The kids don't like their food touching so I had little hope for them. Unfortunately I ran out of time and my toaster oven just didn't want to broil the tops. No matter, it was still good. I really think this would be good without tuna and or vegetables or good with chicken and broccoli. I plan on making this again in different ways. Made for Spring PAC 2011.

Ingredients Nutrition


  1. 1. Preheat oven to 500 degrees.
  2. 2. Cook noodles. Omit salt. Drain. Return pot to medium heat. Add butter. Add onion and cook until onion is translucent, stirring occasionally. Sprinkle with flour, until a paste forms. Gradually stir in milk, cook 5 minutes (or until slightly thickened), stirring with a wisk. Stir in cream cheese, mustard, salt, and pepper, cook 2 minutes, stirring constantly.
  3. 3. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow, 2 quart baking dish coated with cooking spray. Top with remaining cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes prior to serving.

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