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Light-But-Hearty Tuna Casserole

 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 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
4 ServingsPrep: 20 min. Bake: 25 min.

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

  • Cook noodles according to package directions.
  • In a large bowl, combine the 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 an 8-in. square baking
  • dish coated with cooking spray.
  • Combine topping ingredients; sprinkle over casserole. Bake at

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Light-But-Hearty Tuna Casserole (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.