Light Tuna Noodle Casserole

"My daughters enjoy tuna noodle casserole, but not the calories, so here is a version that is more diet friendly."
 
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photo by Ratalouille photo by Ratalouille
photo by Ratalouille
Ready In:
35mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Sauté onions, celery and peppers until onions are transparent.
  • Add all of the ingredients (except the noodles and parmesan) and heat over medium until the cheddar melts.
  • Add the noodles, mix well, and turn into a greased 2 quart casserole dish. Sprinkle the top with parmesan cheese and an equal amount of dried bread crumbs, if you would like. Bake at 425 F for 20 minutes.

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Reviews

  1. amandahjensen
    Used maybe 1/4 c mayo, and mixed the parmesan and bread crumbs with 2-3 T of butter to help with browning. This was a great combination and it worked without needing extra tweaks. Came out of the oven and looked like the pictures from cookbooks. Has the taste of a company meal. Used regular-fat items versus low fat, and the taste was great.
     
  2. Colleen321
    Very good! I used regular cream of mushroom so it wasn't as fat free but I find the fat free ones are sweeter. The parmesan was a nice touch
     
  3. Faithfull
    This is one of those great comfort food recipes (but with a nice lighter touch!). It is creamy and flavorful. My husband loves this version and asks for it often. It is a good meal to prepare in the morning, refrigerate and then bake in the evening for a quick and tasty dinner when I'm on the run.
     
  4. Ratalouille
    This is a simple and delicious recipe. The flavors blend well together and is seasoned perfectly. I used bottled roasted red peppers. Be sure you have celery, because no tuna casserole is complete w/out celery ... sadly, I used all mine in another recipe didn't realize just how much of a difference it makes (well, at least for me) :( We enjoyed it just the same. Thanks Likkel. :)
     
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