Classic tuna noodle casserole is made by combining canned tuna with a can of cream of mushroom soup, some frozen peas, egg noodles, and a cracker or potato chip topping.
Skinny Tuna Casserole
If you haven't tried a tuna casserole in a while, my mother's version is the best, made with noodles and topped with a.
Recipe Summary Skinny Tuna Casserole
This skinny tuna casserole is low fat and great for Weight Watchers®.Ingredients | Easy Classic Tuna Casserole
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
Directions
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.
Info | Easy Classic Tuna Casserole
prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
4
Yield:
4 servings
