Uncooked whole wheat egg noodles
3 oz, about 2 cups
Frozen mixed vegetables
Canned chunk white tuna in water
6 oz, drained and flaked
Fat free skim milk
50% reduced fat sharp cheddar cheese
¾ cup(s), shredded
¼ tsp, freshly ground
- Preheat the oven to 375°F. Spray a shallow 2-quart casserole dish with cooking spray. Cook the noodles according to package directions, adding the mixed vegetables during the last minute of cooking. Drain and pour into the casserole dish. Scatter the tuna over the top.
- Lightly beat the milk and eggs in a medium bowl. Stir in about 1⁄2 cup of the cheese, the salt, and pepper; pour over the pasta mixture. Sprinkle with the remaining 1⁄4 cup cheese. Bake, uncovered, until a knife inserted in the center comes out clean and the top is golden brown, about 50 minutes. Let stand about 5 minutes, then cut into four servings.
- Serving size: 1/4 of casserole