Veggie-Tuna Noodle Casserole

Name: Veggie-Tuna Noodle Casserole
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings.
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 shredded Monterey Jack cheese; 1 medium tomato, chopped; 2 tablespoons minced fresh basil

TOTAL TIME: Prep: 30 min. Bake: 35 min. YIELD: 6 servings.

Add two zucchinis and you have a healthier version of a traditional tuna noodle casserole. The fresh basil and tomatoes offer a flavorful twist. —Heidi Farnworth, Riverton, Utah

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 shredded Monterey Jack cheese
1 medium tomato, chopped
2 tablespoons minced fresh basil

Directions

1. 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.
2. In the same pan, saute celery in remaining oil until crisp-tender. Add garlic; cook 1 minute longer.
3. Drain noodles; place in a large bowl. Stir in the tuna, sour cream, mayonnaise, green onions, mustard, thyme, salt, pepper and celery mixture.
4. Spoon half of the noodle mixture into a greased 11x7-in. baking dish; top with half of the zucchini. Repeat layers.
5. 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.

Nutrition Facts

1-1/4 cups: 327 calories, 17g fat (6g saturated fat), 61mg cholesterol, 591mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 22g protein.