Sandy D'amato's Tuna Noodle Casserole (Lighter)
For the Make it Lighter Game, I've lightened up WI Cheesehead's "Recipe #203659" 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.
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INGREDIENTS
Nutrition- 4ounces wide egg noodles
- 1tablespoon light margarine
- 1
- 2
- 2 1⁄2tablespoons flour
- 1
- 1
- 1 1⁄4cups skim milk
- 1
- 1teaspoon Worcestershire sauce
- 3⁄4teaspoon kosher salt
- 1⁄4teaspoon ground black pepper
- 10drops hot pepper sauce (to taste)
- 2tablespoons grainy mustard
- 3⁄4cup frozen peas and carrot
- 1
- 1
- 1⁄2teaspoon lemon juice
- 2teaspoons dill weed
- 1 1⁄2cups reduced-fat potato chips (baked,crushed)
- 1⁄2
- cooking spray
DIRECTIONS
- Cook noodles, then drain in collinder and cool. Set aside.
- In same pot, melt margarine over medium heat. When melted add onion and celery. Sweat 4 minutes.
- Add flour and cook, stirring, 1 to 2 minutes - do not brown.
- Add bay leaf, dry mustard, skim milk and half and half and bring to a boil while stirring.
- Add Worcestershire sauce, salt, pepper, and hot pepper sauce and simmer 2 minutes.
- Add the grainy mustard, peas and cheese and remove from heat. Stir till chesse is melted. Add lemon juice, dill, stir.
- Add noodles and tuna to the sauce and mix throughly.
- Preheat oven to 350°F
- Place in a 9x9-inch or 11x7-inch baking dish and sprinkle with chips and cheese. Lightly spritz with cooking spray.
- Bake in preheated oven 25 to 30 minutes until hot, bubbly and crisp on top.