Tuna Casserole (Condensed Soup-Free!) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I looooove warm tuna casserole on a chilly night, but I hate how most recipes call for cream of mushroom soup and bread crumbs! Too much sodium for this chick, so why not try this on for size? Creamy and yummy, you won't miss Campbell's! Ingredients:
1/2 cup skim milk |
1 cup cooked peas |
1 cup frozen vegetables |
2 tbsp. chopped pimiento (optional) |
2 cans (about 6 oz. each) tuna, drained and flaked |
2 cups cooked egg noodles |
1/2 cup reduced-fat mayonnaise |
1/3 cup reduced-fat sour cream |
1/4 cup grated parmesan cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or 13x9 pan.
2. Bring a large pot of water to a boil, add noodles, and cook until al dente; drain. Rotini can be used instead of egg noodles.
3. In a large mixing bowl, combine noodles and tuna. Stir in sour cream, mustard (if desired), milk, and mayonnaise. Season with pepper, thyme, basil, dill, and/or any other preferred herbs. Add frozen vegetables and peas to mixture. Top the entire casserole with parmesan cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving for additional texture.
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