Skinny Tuna Casserole recipe

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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 calories
carbohydrate: 59.4 g
cholesterol: 18.5 mg
fat: 16.7 g
fiber: 4.5 g
protein: 26.2 g
saturatedFat: 4.7 g
servingSize: -
sodium: 1004.1 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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.

  4. Bake in the preheated oven until bubbly and golden, about 30 minutes.

Recipe Yield

4 servings

Recipe Note

This skinny tuna casserole is low fat and great for Weight Watchers®.

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