Cupboard Cookout: Healthy Tuna Noodle Casserole
Prep time
Cook time
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This is one of my all-time favorite dishes growing up and it still remains a favorite today. My mom used to make this dish and I never wanted to stop eating it. Hello melted cheese and pasta. What more deliciousness can you ask for? Here’s a healthy twist on the classic Tuna Noodle Casserole without losing Any of the taste. And the dish is made in just 1 pot! To make it kid-friendly, use fun-shaped noodles. I used Radiatori. They’re shaped like radiators). You can also use Farfalle (butterfly noodles) or any other shape you find. Make it fun.
Recipe type: Main, Entree
Cuisine: American
Serves: 8
  • ½ bag of pasta, 8 oz., 250 grams, Radiatori
  • 1 head of broccoli or 2 cups frozen broccoli
  • 1 package of 75% reduced-fat Cabot cheddar cheese or regular shredded cheddar cheese
  • 1 can tuna in water, drained
  • 1 can corn, no salt added, drained
  • 1 can cream of mushroom soup, 98% fat free
  • ½ cup 1% or Nonfat milk
  1. Boil the water and add the pasta. Look at the back of the bag or box of pasta to see how long to cook it.
  2. Chop the broccoli and add the broccoli to the boiling pasta half way through the cooking time. If using frozen broccoli, just put in 2 cups of broccoli directly into the boiling water. (Example: if you cook the pasta for 12 minutes, add the broccoli after 6 minutes).
  3. Meanwhile, shred the cheese in a grater. Drain the pasta and broccoli.
  4. Over low heat, mix all the ingredients in the pot you cooked the pasta in. Stir and Serve!
Nutrition Information
Serving size: 1 cup Calories: 237 Fat: 4.0 Saturated fat: 1.8 Carbohydrates: 31.4 Sugar: 4.0 Sodium: 450.1 Fiber: 2.3 Protein: 19.4 Cholesterol: 16.7
Recipe by Sarah Koszyk at