No Bake Tuna-Noodle Casserole
Need a fast dinner? Try this mix-and-eat tuna casserole. Shortcut ingredients get it to the table fast.
Ingredients
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8 ounces dried wagon wheel, macaroni or medium shell macaroni
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1/4 to 1/2 cup milk
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1 6 1/2-ounce container or 2, 4-ounce containers light semi-soft cheese with cucumber and dill or garlic and herb
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1 12-1/4 ounce can solid white tuna, drained and broken into chunks
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Salt and pepper
Directions
1.
Cook pasta in lightly salted water, according to package directions. Drain and return to pan.
2.
To the pasta add 1/4 cup of the milk and the cheese. Cook and stir over medium heat until cheese is melted and pasta is coated, adding additional milk as needed to make of creamy consistency. Gently fold in tuna; heat through. Season to taste with salt and pepper. Makes 4 servings.
Nutrition information
Calories 417, Total Fat 10 g, Saturated Fat 7 g, Cholesterol 66 mg, Sodium 552 mg, Carbohydrate 45 g, Fiber 2 g, Protein 33 g. Daily Values: Calcium 7%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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Skillet Tuna Noodle Casserole
Known as Tuna-Pea Wiggle to some, this family-friendly tuna noodle casserole tends to be made with canned soup and whole milk, which means high fat and sodium. We remedy this by making our own creamy mushroom sauce with nonfat milk thickened with a bit of flour. Look for whole-wheat egg noodles--they have more fiber than regular egg noodles (but this dish will work well and taste great with either).
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