Tuna Noodle Casserole

We were raised Catholic, so growing up in our house meant fish on Fridays during Lent. I can still hear young Tracy groaning, even in my memories. Ha!! She hates all things seafood related. Luckily, I like it. One of my favorite dishes to make on Lenten Fridays is this Tuna Noodle Casserole. It reminds me of a something my mom made when we were kids so, for me, it’s comfort food…creamy and cheesy with a crunchy breadcrumb topping. Yum! And honestly, the albacore tuna in this is so mild, I’m confident that even fish-hating folks like Tracy will like it! I’ll serve it to her next time she visits and report back. 😉  ~Erin

TunaNoodleCasserole_Logo

Ingredients:

12 oz. uncooked egg noodles (I use No Yolks brand.)

3 pouches (2.6 oz. each) low sodium, white albacore tuna (I use Starkist brand.)*

2 cans (10 ½ oz. each) condensed 98% fat free cream of mushroom soup

1 can (10 ½ oz.) condensed cream of celery soup

1 c. fat free shredded cheddar cheese

½ cup chopped green onion (OR desired amount of frozen green peas, thawed)

1 c. panko breadcrumbs

1 Tbsp. extra virgin olive oil

1 tsp. salt

Nonstick cooking spray

Instructions:

Preheat the oven to 375°F.

Cook the egg noodles according to package directions, drain & set aside.

Spray a 9”x13” casserole dish with nonstick cooking spray.

Meanwhile, in a large mixing bowl, combine tuna, soups, cheese, noodles, salt, and green onions; spread mixture evenly in prepared casserole dish.

In a small bowl, mix breadcrumbs together with olive oil; sprinkle evenly over tuna/noodle mixture.

I like to lightly spray the top with a bit more cooking spray, just to make sure it browns well, but that step is optional.

Bake for 25 to 30 minutes, or until brown and bubbly.

Weight Watchers info:  This makes 8 servings at 8 SmartPoints each on Freestyle.

Tuna Noodle Casserole

fish/sea food, Main Dish, pasta, Uncategorized, Weight Watchers

Tuna Noodle Casserole

Ingredients

    Ingredients:
  • 12 oz. uncooked egg noodles (I use No Yolks brand.)
  • 3 pouches (2.6 oz. each) low sodium, white albacore tuna (I use Starkist brand.)*
  • 2 cans (10 ½ oz. each) condensed 98% fat free cream of mushroom soup
  • 1 can (10 ½ oz.) condensed cream of celery soup
  • 1 c. fat free shredded cheddar cheese
  • ½ cup chopped green onion (OR desired amount of frozen green peas, thawed)
  • 1 c. panko breadcrumbs
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. salt
  • Nonstick cooking spray

Instructions

  1. Preheat the oven to 375°F.
  2. Cook the egg noodles according to package directions, drain & set aside.
  3. Spray a 9”x13” casserole dish with nonstick cooking spray.
  4. Meanwhile, in a large mixing bowl, combine tuna, soups, cheese, noodles, salt, and green onions; spread mixture evenly in prepared casserole dish.
  5. In a small bowl, mix breadcrumbs together with olive oil; sprinkle evenly over tuna/noodle mixture.
  6. I like to lightly spray the top with a bit more cooking spray, just to make sure it browns well, but that step is optional.
  7. Bake for 25 to 30 minutes, or until brown and bubbly.

Notes

WW Freestyle Info: This makes 8 servings at 8 points each.

https://foursistersdish.com/2018/03/01/tuna-noodle-casserole/

Advertisements

One thought on “Tuna Noodle Casserole

Leave a Reply