Tuna-noodle bake
5
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Call this pure comfort food with a bonus dose of veggies. We use frozen mixed vegetables to streamline prep work. Experiment with different veggie flavor combos. You can also vary the type of reduced-fat cheese you use. There are many great varieties available, some even have seasonings in the mix. Canned salmon or shredded chicken can be swapped for the tuna if you prefer.
Ingredients
Uncooked whole wheat egg noodles
3 oz, about 2 cups
Frozen mixed vegetables
16 oz
Canned chunk white tuna in water
6 oz, drained and flaked
Fat free skim milk
1½ cup(s)
Egg
2 large egg(s)
Reduced fat cheddar cheese
¾ cup(s), shredded, sharp variety
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Instructions
1
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.
2
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.
3
Serving size: 1/4 of casserole
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