Veggie-Tuna Noodle Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Add two zucchini and you have a healthier version of a traditional tuna noodle casserole. The fresh basil and tomatoes offer a flavorful twist. Ingredients:
3 cups uncooked egg noodles |
2 medium zucchini, cut into 1/4-inch slices |
2 teaspoons olive oil, divided |
1 celery rib, chopped |
1 garlic clove, minced |
2 cans (5 ounces each) tuna, drained and flaked |
1/2 cup reduced-fat sour cream |
1/2 cup reduced-fat mayonnaise |
4 green onions, thinly sliced |
2 teaspoons dijon mustard |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded monterey jack cheese |
1 medium tomato, chopped |
2 tablespoons minced fresh basil |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large skillet, saute zucchini in 1 teaspoon oil until crisp-tender; remove from skillet and set aside.
2. In the same pan, saute celery in remaining oil until crisp-tender. Add garlic; cook 1 minute longer.
3. Drain noodles; place in a large bowl. Stir in the tuna, sour cream, mayonnaise, green onions, mustard, thyme, salt, pepper and celery mixture.
4. Spoon half of the noodle mixture into a greased 11-in. x 7-in. baking dish; top with half of the zucchini. Repeat layers.
5. Cover and bake at 375° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Combine tomato and basil; sprinkle over casserole. Yield: 6 servings.
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