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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

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