Low Carb Tuna Noodle Casserole

Prep Time
Cook Time
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"My mother used to love tuna noodle casserole, but it's one of the things she simply isn't supposed to have under her dietary restrictions. For Mother's Day this year, I adapted the recipe she used to use out of the Betty Crocker cookbook to be more diabetic friendly. It's not something she should have all the time, but as a special treat she said it tasted wonderful."

Original recipe yields 6 servings


  • Serving Size: 1 (230.3 g)
  • Calories 315.2
  • Total Fat - 12.3 g
  • Saturated Fat - 4 g
  • Cholesterol - 45.2 mg
  • Sodium - 507.1 mg
  • Total Carbohydrate - 35.7 g
  • Dietary Fiber - 2.5 g
  • Sugars - 13.9 g
  • Protein - 15.2 g
  • Calcium - 79.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 375F; spray a 2-quart casserole with nonstick cooking spray.

Step 2

Bring a large pot of water to a boil; add penne and cook for 10 minutes.

Step 3

Add peas to boiling pasta; cook an additional 2 minutes.

Step 4

Meanwhile, mix together tuna, soup, milk, garlic powder and thyme.

Step 5

When pasta and peas are done, drain and add to soup mixture; stir to combine well.

Step 6

Transfer mixture to prepared casserole dish and bake for 15 minutes.

Step 7

Top with cracker crumbs and bake an additional 5 minutes.

Tips & Variations

No special items needed.


1 Reviews


Easy and tasty just what I was looking for, five stars for this one, Thanks!


review by:
(16 Sep 2013)