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Light Tuna Noodle Casserole Recipe

Photo by: Taste of Home

This recipe updates an old classic by using low-fat products. It's a rich, creamy casserole that will satisfy the whole family.—Sharen Oglesby, Anderson, California

This recipe is:

Healthy

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6 Servings
Prep: 20 min. Bake: 50 min.

Ingredients

1/3 cup Cream Soup Mix (recipe also in Recipe Finder)
1/2 cup chopped celery
1/4 cup chopped green onions
2 tablespoons Crisco® Pure Olive Oil
2 cans (6-1/2 ounces each) light water-packed tuna, drained
1 carton (8 ounces) egg substitute
1 cup cooked noodles
1/2 cup fat-free milk
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1/2 cup shredded reduced-fat sharp cheddar cheese

Directions

Prepare Cream Soup Mix as directed for a condensed cream soup substitute. Saute celery and onion in oil until celery is tender. Place in a large bowl; add next six ingredients. Mix well.
Pour into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake at 375° for 50-60 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.

Editor's Note: One can condensed reduced-fat cream of mushroom soup diluted with 1/2 can of water may be used in place of the homemade soup mix.

Nutritional Analysis: One serving equals 246 calories, 9 g fat (0 saturated fat), 34 mg cholesterol, 684 mg sodium, 12 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Light Tuna Noodle Casserole published in Taste of Home August/September 1995, p44