Skinny Tuna Casserole

Skinny Tuna Casserole

by Raphaël Denis 6 months ago
4 (1)
50 minutes
498.4 kcal
59.4 g carbs
Description

This skinny tuna casserole is low fat and great for Weight Watchers®.

Ingredients
  • 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
  1. 1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2. 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.
  3. 3. 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.
  4. 4. Bake in the preheated oven until bubbly and golden, about 30 minutes.
Nutrition Facts
serving: 4 servings
calories: 498.4 kcal
carbohydrates: 59.4 g
protein: 26.2 g
saturated fat: 4.7 g
cholesterol: 18.5 mg
sodium: 1004.1 mg
fiber: 4.5 g
sugar: 6.3 g
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