Tuna Noodle Casserole

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

Photo by Gary M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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. Nutrition information Per Serving: cal. (kcal) 222, Fat, total (g) 4, chol. (mg) 45, sat. fat (g) 1, carb. (g) 27, fiber (g) 2, pro. (g) 18, sodium (mg) 685, Vegetables () 1, Starch () 1.5, Lean Meat () 1.5, Fat () 0.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie

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