easy tuna noodle casserole

Easy Tuna Noodle Casserole

Fish Recipes

product thumb

Use reduced fat soup and fat-free milk to make this favorite casserole lower in fat and calories. Adding a variety of vegetables makes it more nutritious than the traditional recipe.

Cooking Ingredients

    • 2 cups dried medium noodles (3 ounces)

    • 2 cups sliced fresh mushrooms

    • 2 cups loose-pack frozen broccoli stir-fry vegetables

    • ¾ cup chopped onion

    • 1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of mushroom soup

    • ¾ cup fat-free milk

    • 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill

    • ¼ teaspoon salt

    • 1 (6 ounce) can solid light tuna (water-pack), drained and broken into chunks

    • 2 tablespoons grated Parmesan cheese

Cooking Direction

    1. Preheat broiler to 375 degrees F. In an enormous pan, cook noodles, mushrooms, pan sear vegetables, and onion in a lot of bubbling water for 3 minutes. Channel; return to pan.
    2. In a medium bowl, mix together cream of mushroom soup, milk, dill, and salt. Mix into noodle blend. Crease in fish. Spoon blend into a 1-1/2-to 2-quart oval or rectangular baking dish. Prepare, covered, for 25 minutes.
    3. Uncover; sprinkle Parmesan cheddar over fish blend. Prepare, uncovered, around 5 minutes more or until warmed through. Makes 4 (1-cup) servings.