Light-But-Hearty Tuna Casserole Recipe

Light-But-Hearty Tuna Casserole Recipe photo by Taste of Home

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“My boyfriend grew up loving his mother's tuna casserole and says he can't tell at all that this one is light! We have it at least once a month. I usually serve it with a salad, but it has enough veggies to stand on its own.” Heidi Carofano - Brooklyn, New York

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Healthy

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Light-But-Hearty Tuna Casserole Recipe

Prep: 20 min. Bake: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

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) albacore white tuna in water
1 jar (6 ounces) sliced mushrooms, drained
1/4 cup chopped roasted sweet red pepper
TOPPING:
1/4 cup dry bread crumbs
1 tablespoon butter, melted
1/2 teaspoon paprika
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper

Directions

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.

Nutritional 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.

Originally published as Light-But-Hearty Tuna Casserole in Healthy Cooking February/March 2009, p37