Skinny Tuna Casserole recipe
All Recipes Seafood Fish Tuna
Ingredients
- ½ (12 ounce) package yolk-free egg noodles (such as No Yolks®) 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup frozen peas and carrots 1 cup skim milk 1 (6 ounce) can tuna packed in water, drained ¼ cup light processed cheese food (such as Velveeta®) ¼ cup buttery spread (such as Smart Balance®) ¼ teaspoon ground black pepper ¾ cup bread crumbs
Nutrition Info
- 498.4 caloriescarbohydrate: 59.4 gcholesterol: 18.5 mgfat: 16.7 gfiber: 4.5 gprotein: 26.2 gsaturatedFat: 4.7 gservingSize: -sodium: 1004.1 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Skinny Tuna Casserole
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain and pour into the bottom of a casserole dish.
Mix mushroom soup, peas and carrots, skim milk, tuna, processed cheese, buttery spread, and black pepper together in a saucepan. Heat over medium heat and stir until cheese is melted, 3 to 4 minutes. Pour sauce over noodles in the casserole dish, mix well. Top with bread crumbs. Cover with foil.
Bake in the preheated oven until bubbly and golden, about 30 minutes.