Light-But-Hearty Tuna Casserole Recipe
By janriff924
Rate this recipe
4.6/5
(8 Votes)
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Ingredients
- TOPPING:
- 3 cups uncooked yolk-free noodles
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1/2 cup fat-free milk
- 2 tablespoons reduced-fat mayonnaise
- 1/2 teaspoon ground mustard
- 1 can (5 ounces) albacore white tuna in water
- 1 jar (6 ounces) sliced mushrooms, drained
- 1/4 cup chopped roasted sweet red pepper
- 1/4 cup dry bread crumbs
- 1 tablespoon butter, melted
- 1/2 teaspoon paprika
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon pepper
Details
Servings 4
Adapted from tasteofhome.com
Preparation
Step 1
Cook noodles according to package directions.
In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the tuna, mushrooms and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray.
Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly. Yield: 4 servings.
Nutritional Facts
1-1/2 cups equals 322 calories, 9 g fat, 32 carbohydrate, 4 g fiber, 18 g protein.
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