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Light-But-Hearty Tuna Casserole
My boyfriend grew up loving his mother's tuna casserole and says he can't even tell that this one is healthier! We have this light tuna casserole 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
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 jar (6 ounces) sliced mushrooms, drained
- 1 can (5 ounces) albacore white tuna in water
- 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
- 1. Preheat oven to 400°. Cook noodles according to package directions.
- 2. In a large bowl, combine soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to a greased 8-in. square baking dish.
- 3. Combine topping ingredients; sprinkle over casserole. Bake until bubbly, 25-30 minutes.
Nutrition Facts
1-1/2 cups: 322 calories, 9g fat (3g saturated fat), 32mg cholesterol, 843mg sodium, 39g carbohydrate (7g sugars, 4g fiber), 18g protein.
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