Tuna-Noodle Casserole
8
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Tuna casserole has a bad reputation for being a high-calorie dish. But not anymore! We've made a few easy ingredient substitutions.
Ingredients
Uncooked egg noodles
12 oz
Water-packed tuna fish, drained
12 oz
Button mushrooms
2 cup(s), chopped or sliced
Frozen green peas
1 cup(s)
Fat free sour cream
16 oz
Fat free mayonnaise
0.5 cup(s)
Dijon mustard
2 tsp
Fresh parsley
2 tsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Reduced-fat shredded Monterey Jack cheese
0.5 cup(s)
Instructions
1
Preheat oven to 350ºF.
2
Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.
3
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.
4
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.
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