Healthier Tuna Noodle Casserole recipe
All Recipes Seafood Fish Tuna
Ingredients
- cooking spray 2 cups whole-grain bow-tie pasta 1 teaspoon olive oil 2 cups sliced cremini mushrooms ½ cup chopped onion ⅓ cup chopped celery ⅓ cup chopped red bell pepper ⅓ cup chopped carrot 1 ½ cups light Alfredo sauce (such as Classico® Light Creamy Alfredo) ½ cup light sour cream ¼ cup grated Parmesan cheese 2 teaspoons snipped fresh dill ¼ teaspoon ground black pepper 1 (5 ounce) can solid white tuna (water pack), drained and broken into chunks ⅓ cup whole wheat panko bread crumbs 4 wedges lemon wedges
Nutrition Info
- 543.7 caloriescarbohydrate: 62.4 gcholesterol: 72 mgfat: 21.6 gfiber: 8.9 gprotein: 28.3 gsaturatedFat: 12.8 gservingSize: -sodium: 1066.2 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Healthier Tuna Noodle Casserole
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot, cook until vegetables are tender, about 8 minutes.
Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan, sprinkle over casserole. Lightly coat with nonstick spray.
Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.