- Total Time
Call this pure comfort food with a bonus dose of veggies. We use frozen mixed vegetables, so there’s little knife work to bother with.
uncooked whole wheat egg noodles3 oz, About 2 cups
frozen mixed vegetables16 oz
canned chunk white tuna in water6 oz, drained and flaked
fat free skim milk1 ½ cup(s)
shredded fat-free Cheddar cheese¾ cup(s), sharp variety
table salt½ tsp
black pepper¼ tsp, freshly ground
- Preheat the oven to 375°F. Spray a shallow 2-quart casserole dish with canola oil nonstick 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. Yields 1⁄4 of casserole per serving.