My child does not like seafood. She doesn’t like fish, clams, crab, shrimp, anything that lives in the ocean. Well, that is except for canned tuna. She LOVES that stuff, and will eat it basically anyway she can get it. One of her favorite dinners is tuna noodle casserole.
I’ve been making this recipe for years. I found it in the an issue of Taste of Home’s Healthy Cooking magazine; I don’t remember the date, though. The recipe is definitely a winner!
The original recipe includes a topping that is made from breadcrumbs and butter. I leave that off, though, because Daniel and Trinity do not enjoy it. Hey, less calories! I’m not going to complain!
Skinny Tuna Noodle Casserole
5 Cups Uncooked Egg Noodles (12 ozpackage)
1 Can Cream of Mushroom Soup (I used Cream of Anything Soup)
1 Cup Fat Free Sour Cream
2/3 Cup Grated Reduced Fat Parmesan Cheese
1/3 Cup Milk
¼ tsp Salt
2 Cans (5 ozeach) Water Packed Tuna, Drained
1 Cup Frozen Peas
¼ Cup Finely Chopped Onion
Cook noodles according to package directions. While noodles are cooking, combine all other ingredients in a large mixing bowl. Drain noodles and add them to soup mixture.
Pour the mixture into an sprayed 11×7 inch baking dish.
Bake, uncovered at 350F for 25-30 minutes, until browned at the top and bubbly.
Best part? One eighth of the pan has just under 300 calories. I know 1/8th doesn’t sound like much, but it filled my plate (and my tummy!!)!