Tuna-Noodle Casserole -WW

By á-24534

Tuna casserole has a bad reputation for being a high-calorie dish. But not anymore! We've made a few easy ingredient substitutions.

Serves: 8

Points: 7

Ingredients

• 12 oz uncooked egg noodles
• 12 oz water-packed tuna fish drained
• 2 cup(s) button mushrooms, sliced
• 1 cup(s) frozen green peas, thawed
• 16 oz fat free sour cream
• 1/2 cup(s) fat free mayonnaise
• 2 tsp Dijon mustard
• 2 tsp fresh parsley, fresh, chopped
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper, or more to taste
• 1/2 cup(s) reduced-fat shredded Monterey Jack cheese, or reduced-fat Swiss cheese

Details

Servings 8
Adapted from weightwatchers.com

Preparation

Step 1

Preheat oven to 350ºF.

Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.

Whisk sour cream, mayonnaise, mustard, parsley, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.