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

Source: Midwest Living


Recipe Summary

35 mins
25 mins
1 hr


Ingredient Checklist


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

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

  • 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.

  • 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.

  • 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; fat 6g; cholesterol 49mg; saturated fat 2g; carbohydrates 27g; mono fat 1g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 18g; vitamin a 1166.2IU; vitamin c 31.3mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 8.1mg; vitamin b6 0.3mg; folate 64.5mcg; vitamin b12 0.7mcg; sodium 403mg; potassium 564mg; calcium 161.5mg; iron 1.6mg.