Easy Tuna Noodle Casserole
Use reduced fat soup and fat-free milk to make this favorite casserole lower in fat and calories. Adding a variety of vegetables makes it more nutritious than the traditional recipe.
Use reduced fat soup and fat-free milk to make this favorite casserole lower in fat and calories. Adding a variety of vegetables makes it more nutritious than the traditional recipe.
Ingredients
-
2 cups dried medium noodles (3 ounces)
-
2 cups sliced fresh mushrooms
-
2 cups loose-pack frozen broccoli stir-fry vegetables
-
¾ cup chopped onion
-
1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of mushroom soup
-
¾ cup fat-free milk
-
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
-
¼ teaspoon salt
-
1 (6 ounce) can solid light tuna (water-pack), drained and broken into chunks
-
2 tablespoons grated Parmesan cheese
Method
-
Preheat oven to 375 degrees F. In a large saucepan, cook noodles, mushrooms, stir-fry vegetables, and onion in a large amount of boiling water for 3 minutes. Drain; return to saucepan.
-
In a medium bowl, stir together cream of mushroom soup, milk, dill, and salt. Stir into noodle mixture. Fold in tuna. Spoon mixture into a 1-1/2- to 2-quart oval or rectangular baking dish. Bake, covered, for 25 minutes.
-
Uncover; sprinkle Parmesan cheese over tuna mixture. Bake, uncovered, about 5 minutes more or until heated through. Makes 4 (1-cup) servings.
