Photo Credit: Drizzle Me Skinny.
If you’re craving a cozy, classic meal with a healthier twist, this Weight Watchers Tuna Casserole is exactly what you need. By replacing pasta with sautéed cabbage, this dish keeps things low-carb while delivering the creamy, savory flavors you love. It’s budget-friendly, easy to make, and clocks in at just 1 WW Point, making it a great option for those busy weeknights when you want something comforting without the guilt. Plus, the cabbage brings a satisfying texture that’ll make you forget all about the noodles. Check out our other low-point casseroles for more fall and winter inspiration!
Get the Recipe Here: Weight Watchers Tuna Casserole
Ingredients
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For the Weight Watchers Tuna Casserole, begin with 1 teaspoon of olive oil (5 ml) . Add 2 cloves of garlic, minced, for flavor, and 1 medium onion, diced (about 1 cup or 150 g). To create a hearty base, incorporate 4 cups of finely shredded white cabbage (300 g), which adds fiber, and 1 red bell pepper, diced (about 1 cup or 150 g). For the creamy base, use 1 packet of cream of mushroom soup mix, along with ½ cup of water (120 ml) and ½ cup of skim milk (120 ml). Stir in 1 cup of corn kernels, drained (150 g), for sweetness and crunch, and 1 can of tuna in water, drained (10 oz or 285 g total). Add 1 teaspoon of dried thyme , salt and pepper.
Prep and Sauté the Vegetables
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Finely shred the cabbage, dice the onion and red bell pepper, and mince the garlic. Heat 1 teaspoon of olive oil in a large pan over medium heat, then sauté the garlic and onion for 2–3 minutes until the onion is soft. Add the cabbage and bell pepper, and cook for 5–7 minutes, stirring occasionally, until the cabbage softens and begins to brown slightly.
Prepare the Soup Base and Combine
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In a small bowl, mix the cream of mushroom soup with ½ cup water and ½ cup skim milk until smooth. In a large bowl, combine the sautéed vegetables with corn and drained tuna. Pour the soup mixture over the ingredients, then stir in 1 teaspoon of dried thyme and season with salt and pepper.
Assemble and Bake the Casserole
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Preheat your oven to 350°F (175°C) and lightly grease a medium-sized baking dish. Transfer the casserole mixture into the dish and spread it evenly. Bake for 20–25 minutes, or until bubbly and golden. For a crispier top, broil for an additional 3–5 minutes, watching carefully to prevent burning.
Serve and Enjoy
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Let the casserole cool for a few minutes before serving. Optionally, top with fresh thyme or a squeeze of lemon juice for added freshness. Enjoy your comforting casserole!
Variations and Substitutions
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Here are a few variations and substitutions you can try with this Low Carb Tuna Casserole: If you’re not strictly watching your carbs, you can use traditional pasta or a combination of pasta and cabbage, though this will increase the points value. For a healthier option, try whole wheat pasta. You can also switch up the veggies—while peas are traditional, sweet yellow corn kernels offer a vibrant color and subtle sweetness, or green beans for a crunchy, balanced texture. For added richness, sprinkle mozzarella or Parmesan cheese on top before baking for a gooey, comforting finish.
Tips and Tricks for Making Low-Carb Tuna Casserole
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For the perfect Low-Carb Tuna Casserole, finely shred the cabbage to ensure even cooking and smooth blending with the other ingredients. Opt for tuna packed in water rather than oil to keep the dish light and maintain the right texture without excess grease. Season generously with salt, pepper, and herbs like thyme or oregano to enhance the flavors of the tuna, cabbage, and mushroom soup mix. If you want a burst of freshness, a squeeze of lemon juice just before serving will brighten up the casserole and add a delightful tangy contrast to the creamy dish.
Get the Recipe Here: Weight Watchers Tuna Casserole
