Light But Hearty Tuna Casserole

By Cindy_Wicker

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) white water-packed solid tuna
• 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

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.

Nutrition Facts: 1-1/2 cups equals 322 calories, 9 g fat (3 g saturated fat), 32 mg cholesterol, 843 mg sodium, 39 g carbohydrate, 4 g fiber, 18 g protein.

8 WW Points Plus