This updated tuna noodle casserole, with lower-fat and lower-sodium ingredients, comes with a fun cracker topper.

Source: Midwest Living

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Recipe Summary

prep:
35 mins
bake:
25 mins at 350°
Servings:
6
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Ingredients

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Directions

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  • Preheat oven to 350°F. Cook noodles according to package directions; drain and set aside.

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  • Meanwhile, if desired, in a small bowl toss panko with butter; set aside.

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  • In a large saucepan combine green beans, mushrooms, sweet pepper, onion, celery, the water, and garlic. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until vegetables are tender.

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  • Stir cream of mushroom soup and milk into vegetable mixture. Cook and stir until heated through. Remove from heat. Add cheese, stirring until melted. Stir in cooked noodles and tuna.

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  • Spoon mixture into an ungreased 2-quart casserole. If desired, sprinkle panko mixture around outside edge of casserole. Bake for 25 to 30 minutes or until tuna mixture is bubbly and panko mixture is golden brown. If desired, top with fish-shape crackers.

Nutrition Facts

228 calories; total fat 6g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 49mg; sodium 403mg; potassium 564mg; carbohydrates 27g; fiber 3g; sugar 4g; protein 18g; trans fatty acidg; vitamin a 1166IU; vitamin c 31mg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6mg; folate 65mcg; vitamin b12 1mcg; calcium 162mg; iron 2mg.

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