Sandy D'amato's Tuna Noodle Casserole (Lighter)

Total Time
55mins
Prep 5 mins
Cook 50 mins

For the Make it Lighter Game, I've lightened up WI Cheesehead's "Sandy D'amato's Tuna Noodle Casserole" By changing to low-fat or fat-free versions of the dairy products, omiting the olives and using baked chips for topping. This is now lighter and healthier.

Ingredients Nutrition

Directions

  1. Cook noodles, then drain in collinder and cool. Set aside.
  2. In same pot, melt margarine over medium heat. When melted add onion and celery. Sweat 4 minutes.
  3. Add flour and cook, stirring, 1 to 2 minutes - do not brown.
  4. Add bay leaf, dry mustard, skim milk and half and half and bring to a boil while stirring.
  5. Add Worcestershire sauce, salt, pepper, and hot pepper sauce and simmer 2 minutes.
  6. Add the grainy mustard, peas and cheese and remove from heat. Stir till chesse is melted. Add lemon juice, dill, stir.
  7. Add noodles and tuna to the sauce and mix throughly.
  8. Preheat oven to 350°F
  9. Place in a 9x9-inch or 11x7-inch baking dish and sprinkle with chips and cheese. Lightly spritz with cooking spray.
  10. Bake in preheated oven 25 to 30 minutes until hot, bubbly and crisp on top.

Reviews

(2)
Most Helpful

Takes some time to put together but it's worth it!! Really good. Lots of different flavors from "traditional" tuna noodle casseroles.

Mark&Margie January 22, 2009

Well, first off I will say this is the most extensive tuna noodle casserole dish I have ever made. Mine usually consist of only a few ingredients. This one took some time to come together, but it was worth it. Scrumptious taste combinations. Followed the recipe only omitting the veggie per family's request. Thanks for posting and glad I tagged for MarketTag 08'~

CoffeeB June 11, 2008

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