Light Tuna Noodle Casserole |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe updates an old classic by using low-fat products. It's a rich, creamy casserole that will satisfy the whole family.Sharen Oglesby, Anderson, California Ingredients:
1/3 cup cream soup mix |
1/2 cup chopped celery |
1/4 cup chopped green onions |
2 tablespoons olive oil |
2 cans (6-1/2 ounces each) light water-packed tuna, drained |
1 carton (8 ounces) egg substitute |
1 cup cooked noodles |
1/2 cup fat-free milk |
1/4 teaspoon ground mustard |
1/8 teaspoon pepper |
1/2 cup shredded reduced-fat sharp cheddar cheese |
Directions:
1. Prepare Cream Soup Mix as directed for a condensed cream soup substitute. Saute celery and onion in oil until celery is tender. Place in a large bowl; add next six ingredients. Mix well.
2. Pour into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake at 375° for 50-60 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.
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