- Total Time
Tuna casserole has a bad reputation for being a high-calorie dish. But not anymore! We've made a few easy ingredient substitutions.
uncooked egg noodles12 oz
water-packed tuna fish drained12 oz
button mushrooms2 cup(s), sliced
frozen green peas1 cup(s), thawed
fat free sour cream16 oz
fat free mayonnaise½ cup(s)
Dijon mustard2 tsp
fresh parsley2 tsp, fresh, chopped
table salt½ tsp, or more to taste
black pepper¼ tsp, or more to taste
reduced-fat shredded Monterey Jack cheese½ cup(s), or reduced-fat Swiss cheese
- Preheat oven to 350ºF.
- Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.
- Whisk sour cream, mayonnaise, mustard, parsley, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.
- This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme: make ahead pasta bakes and casseroles, click here.