Lightened-Up Tuna Noodle Casserole
Ingredients
For the Casserole:
- 12 oz whole grain egg noodles
- 2 cans 5 oz each chunk light tuna in water, drained
- 2 cans reduced-fat cream of mushroom soup
- 1 cup low-fat milk
- 2 cups frozen peas and carrots
- 1 onion diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 cup reduced-fat shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
For the Topping:
- 1 cup whole wheat breadcrumbs
- 2 tablespoons butter melted
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 375°F. Grease 9x13 baking dish.
- Cook noodles according to package directions, slightly undercooked.
- Meanwhile, heat oil in large skillet. Cook onion and celery until soft.
- Add garlic, cook 1 minute more.
- In large bowl, mix soup, milk, vegetables, tuna, cheese, and seasonings.
- Add cooked noodles, stir to combine.
- Transfer to baking dish.
- Mix breadcrumb topping, sprinkle over casserole.
- Bake 20 to 30 minutes until bubbly and golden.
Notes
Nutritional Information (per serving)
- Protein: 24g
- Carbohydrates: 38g
- Fiber: 4g
- Fat: 9g
- Sodium: 480mg
- Sugar: 3g