My son wanted Tuna Helper for dinner tonight, so I found this recipe and made it instead. It was very good!
Tuna Noodle Casserole - 4 servings
* Canola oil cooking spray
* 1 can (10½ oz.) low-fat, reduced-sodium condensed cream of chicken soup
* ½ cup skim (non-fat) milk or unflavored soymilk
* 2 cups cooked noodles
(I used two different kinds of pasta just to make it interesting)
* 1 package (10 oz.) frozen cut green beans
(or mushrooms)
* 1½ 6-oz. cans water-packed chunk light tuna, drained
* 2 Tbsp. bottled pimientos, drained and chopped
(I skipped this - didn't have any)
* ¼ tsp. freshly ground black pepper
* 3 Tbsp. dry bread crumbs
(I skipped this)
* 1 cup finely chopped celery
Preheat oven to 400 degrees. Coat 2-quart heatproof casserole with cooking spray.
In prepared baking dish, mix soup and milk to combine. Add noodles, beans, tuna, pimientos and pepper (and celery), mixing to coat and combine them with soup. Cover pan with foil.
Bake until bubbling hot, about 20 minutes. Uncover and sprinkle with bread crumbs. Bake until crumbs are lightly browned, about 8 minutes
(My oven was more like 20 minutes). Serve hot.
Per serving: 331 calories, 6 g. total fat (2 g. saturated fat), 42 g. carbohydrate, 26 g. protein, 5 g. dietary fiber, 704 mg. sodium.
Adapted from
Pioneer Thinking
Other ideas:
Chopped fresh onions
Grated reduced-fat Parmesan cheese instead of bread crumbs
Fresh parsley
Brown rice instead of pasta
Garlic powder, parsley, thyme
Shredded low-fat cheese
Almonds
A Healthier Tuna Casserole
