Heartburn-Friendly Tuna Noodle Casserole Recipe

Tuna Noodle Casserole with in Baking Dish; Pitcher and Glass of Milk
Spencer Jones/Stockfood Creative/Getty Images
Total Time 55 min
Prep 15 min, Cook 40 min
Yield 6 servings Tuna Noodle Casserole

It is common knowledge among heartburn and acid reflux sufferers that dishes with high-fat content can trigger symptoms. It is also well-known that most casseroles, with their rich sauces and hefty servings of cheese, can be high in fat. This Heartburn-Friendly Tuna Noodle Casserole recipe makes having comfort food do-able again.

Many casserole recipes can be high in fat—the worst thing for those with acid reflux and heartburn—but this one focuses on low-fat ingredients like water-packed tuna, low-fat canned soup, skim milk and low-fat cheese.

Now those with heartburn and acid reflux can indulge without the repercussions!


  • 8 ounces elbow macaroni, uncooked
  • 1 (6-ounce) can water-packed tuna, drained
  • 1 cup sliced celery
  • Nonstick vegetable cooking spray
  • 1 (10 3/4-ounce) can reduced-fat cream of celery soup, undiluted
  • 1/2 cup skim milk or 1% milk
  • 1 cup shredded, reduced-fat sharp Cheddar cheese
  • 1/2 cup low-fat mayonnaise


  1. Cook 8 ounces elbow macaroni according to package directions. Drain. Rinse with cold water and drain again.
  2. In a medium mixing bowl, combine cooked macaroni, 1 (6-ounce) can drained water-packed tuna, and 1 cup sliced celery. Mix well, and then set aside.
  3. Heat oven to 350 degrees. Spray a 1 1/2-quart casserole dish with nonstick vegetable cooking spray.
  4. In a small saucepan over medium heat, combine 1 (10 3/4-ounce) can reduced-fat cream of celery soup and 1/2 cup skim milk or 1/2 cup 1% milk and heat until smooth.
  1. Add 1 cup shredded reduced-fat sharp Cheddar cheese and continue to heat until the cheese is melted.
  2. Remove soup mixture from heat. Add 1/2 cup low-fat mayonnaise to soup and stir until well blended.
  3. Pour soup mixture over macaroni mixture. Mix well. Pour macaroni and soup mixture into the prepared casserole dish.
  4. Bake, uncovered, for 30 minutes.

The Tuna Noodle Casserole Craze

Tuna noodle casserole was all the rage in the 1950s when busy moms had turned to one-pot meals and budget-stretchers like pasta to fill their families' tummies.

It was also a time when canned foods and flash-frozen veggies were in their prime. Canned soup, in all of its infinite varieties, canned beef, chicken, tuna and salmon, and frozen peas and carrots had found a a very comfortable home in casseroles.

To this day, they remain classic potluck dishes.

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