Tuna Noodle Casserole
Recipe from Diabetic Living

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.

Tuna Noodle Casserole

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  • 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 
  • 1  6  ounce 
    can solid light tuna (water-pack), drained and broken into chunks
  • 2   tablespoons 
    grated Parmesan cheese
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.
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.
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 diet
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