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.
Prep Time:
25 mins
Total Time:
55 mins
Servings:
Makes 4 (1-cup) servings.
Ingredients
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2 cups dried medium noodles (3 ounces)
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2 cups sliced fresh mushrooms
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1 cup loose-pack frozen broccoli stir-fry vegetables
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3/4 cup chopped onion
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1 10-3/4-ounce reduced-fat and reduced-sodium condensed cream of mushroom soup
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3/4 cup fat-free milk
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2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
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1/4 teaspoon salt
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1 6-ounce can solid light tuna (water-pack), drained and broken into chunks
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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
Calories 222, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 45 mg, Sodium 685 mg, Carbohydrate 27 g, Fiber 2 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 1.5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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