Close this search box.

Healthy Tuna Casserole


  • 1/2 cup avocado mayonnaise*
  • 2 tablespoons dijon mustard
  • 2 teaspoons fresh parsley, chopped
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh mushrooms, chopped
  • 1 cup green peas, frozen, thawed
  • 2 cups plain Greek yogurt
  • 1/2 cup reduced fat monterey jack cheese, shredded
  • 18 oz tuna, canned, drained**
  • 12 oz raw noodles cooked and drained


  1. Preheat the oven to 350F.
  2. Coat the baking pan with non-stick spray.
  3. Whip together mayonnaise, yogurt, mustard, parsley, salt, and pepper in a bowl.
  4. Add noodles, peas, mushrooms, and tuna. Mix well until combined.
  5. Pour into the baking dish, I prefer a glass or ceramic casserole dish, spread evenly and top with shredded cheese.
  6. Bake until the cheese on top is bubbly and golden brown.


* Avocado mayonnaise is used because this is a healthier fat. You can use 1/2 cup of actual avocado, olive oil mayonnaise, or olive oil as a substitution. Using regular mayonnaise will work, however, the nutritional breakdown will be impacted.
**18 oz is the amount of tuna you should have after you drain the liquid.
**Shredded chicken or canned chicken can also be used.

Serves 8

Related Posts