Classic Light Tuna Noodle Casserole |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe updates an old classic by using low-fat products. It's a rich, creamy casserole that will satisfy the whole family. Ingredients:
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
2/3 cup water |
1/2 cup skim milk |
1/4 teaspoon ground mustard |
1/8 teaspoon pepper |
1/2 cup chopped celery |
1/4 cup chopped green onions |
2 tablespoons olive oil |
2 cans (6-1/2 ounces each) light water-packed tuna, drained |
1 container (8 ounces) egg substitute |
1 cup cooked no-yolk medium noodles |
1/2 cup shredded reduced-fat sharp cheddar cheese |
Directions:
1. In a large bowl, combine the soup, water, milk, mustard, and pepper until blended. In a nonstick skillet, celery and onions in oil until celery is tender. Stir the vegetables, tuna, egg substitute and noodles into the soup mixture. Pour into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake at 375° for 50-60 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.
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