Light Tuna Noodle Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My daughters enjoy tuna noodle casserole, but not the calories, so here is a version that is more diet friendly. Ingredients:
6 ounces medium egg noodles, cooked |
6 ounces canned tuna, drained |
1/2 cup light mayonnaise |
1/3 cup onion, chopped |
1 cup celery, chopped |
1/4 cup green pepper, chopped |
1/4 cup pimientos, chopped or 1/4 cup red pepper |
1/4 teaspoon salt |
1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup |
1/2 cup nonfat milk |
4 ounces low-fat cheddar cheese |
1/4 cup parmesan cheese (optional) |
1/4 cup dried breadcrumbs (optional) |
Directions:
1. Sauté onions, celery and peppers until onions are transparent.
2. Add all of the ingredients (except the noodles and parmesan) and heat over medium until the cheddar melts.
3. Add the noodles, mix well, and turn into a greased 2 quart casserole dish. Sprinkle the top with parmesan cheese and an equal amount of dried bread crumbs, if you would like. Bake at 425 F for 20 minutes.
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