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
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
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.