Skinny Tuna Casserole

Name: Skinny Tuna Casserole recipe
Prep time: 10 min
Cook time: 50 min
Yield: 4 servings
Cuisine: Global
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

by Raphaël Denis 1 year ago

4 (1)

50 minutes

498.4 kcal

59.4 g carbs

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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. Preheat the oven to 375 degrees F (190 degrees C).
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. 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. 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