Tuna Noodle Casserole

By sandiB2010

Use reduced fat soup and fat-free milk to make this favorite casserole lower in fat and calories. Adding a variety of vegetables makes it more nutritious than the traditional recipe.

Ingredients

• 2 cups dried medium noodles (3 ounces)
• 2 cups sliced fresh mushrooms
• 1 cup loose-pack frozen broccoli stir-fry vegetables
• 3/4 cup chopped onion
• 1 10 3/4 ounce reduced-fat and reduced-sodium condensed cream of mushroom soup
• 3/4 cup fat-free milk
• 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
• 1/4 teaspoon salt
• 1 6 ounce can solid light tuna (water-pack), drained and broken into chunks
• 2 tablespoons grated Parmesan cheese

Preparation

Step 1

1. Preheat oven to 375 degrees F. In a large saucepan, cook noodles, mushrooms, stir-fry vegetables, and onion in a large amount of boiling water for 3 minutes. Drain; return to saucepan.

2. In a medium bowl, stir together cream of mushroom soup, milk, dill, and salt. Stir into noodle mixture. Fold in tuna. Spoon mixture into a 1-1/2- to 2-quart oval or rectangular baking dish. Bake, covered, for 25 minutes.

3. Uncover; sprinkle Parmesan cheese over tuna mixture. Bake, uncovered, about 5 minutes more or until heated through. Makes 4 (1-cup) servings.