Light-But-Hearty Tuna Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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âMy boyfriend grew up loving his mother's tuna casserole and says he can't tell at all that this one is light! We have it at least once a month. I usually serve it with a salad, but it has enough veggies to stand on its own.â Heidi Carofano - Brooklyn, New York Ingredients:
3 cups uncooked yolk-free noodles |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1/2 cup fat-free milk |
2 tablespoons reduced-fat mayonnaise |
1/2 teaspoon ground mustard |
1 jar (6 ounces) sliced mushrooms, drained |
1 can (5 ounces) albacore white tuna in water |
1/4 cup chopped roasted sweet red pepper |
topping: |
1/4 cup dry bread crumbs |
1 tablespoon butter, melted |
1/2 teaspoon paprika |
1/4 teaspoon italian seasoning |
1/4 teaspoon pepper |
Directions:
1. Cook noodles according to package directions.
2. In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray.
3. Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly. Yield: 4 servings.
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