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Veggie-Tuna Noodle Casserole Recipe

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Add two zucchini and you have a healthier version of a traditional tuna noodle casserole. The fresh basil and tomatoes offer a flavorful twist.

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Veggie-Tuna Noodle Casserole Recipe

Prep: 30 min. Bake: 35 min.

Yield: 6 Servings

30 35 65

Ingredients

3 cups uncooked egg noodles
2 medium zucchini, cut into 1/4-inch slices
2 teaspoons olive oil, divided
1 celery rib, chopped
1 garlic clove, minced
2 cans (5 ounces each) tuna, drained and flaked
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
4 green onions, thinly sliced
2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 medium tomato, chopped
2 tablespoons minced fresh basil

Directions

Cook noodles according to package directions. Meanwhile, in a large skillet, saute zucchini in 1 teaspoon oil until crisp-tender; remove from skillet and set aside.
In the same pan, saute celery in remaining oil until crisp-tender. Add garlic; cook 1 minute longer.
Drain noodles; place in a large bowl. Stir in the tuna, sour cream, mayonnaise, green onions, mustard, thyme, salt, pepper and celery mixture.
Spoon half of the noodle mixture into a greased 11-in. x 7-in. baking dish; top with half of the zucchini. Repeat layers.
Cover and bake at 375° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Combine tomato and basil; sprinkle over casserole. Yield: 6 servings.

Nutritional Facts 1 serving equals 327 calories, 17 g fat (6 g saturated fat), 61 mg cholesterol, 591 mg sodium, 21 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Veggie-Tuna Noodle Casserole in Country Extra March 2010, p51

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Reviews for Veggie-Tuna Noodle Casserole (3)

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Veggie-Tuna Noodle Casserole

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Reviewed on Jan. 03, 2012 by SRAdair

Not only did I enjoy preparing this dish, it had the added benefit of being delicious! Another reviewer added mushrooms which I also agree would be a good addition. I will definitely make this again.

Reviewed on Oct. 24, 2011 by toni_jones

I sauteed quartered mushrooms with the celery. Knowing that my family does not like thyme, I put just over 1/4 tsp instead of the 1/2 tsp and it was still too much. The next time I make this I will try parsley instead of the thyme.

Reviewed on Mar. 30, 2010 by daisey5

I also added in fresh mushrooms and cooked them with the celery. I would add more thyme. I did not have any basil. My neighbor sampled it and said she would take any left overs.