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



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.



Ramen Noodle Salad

Tracy’s boys were fortunate enough to go to daycare in the home of a wonderful woman.  Brenda taught them how to tie their shoes and to love foods they wouldn’t otherwise have tried.  If only she could have taught them to take long naps…but, alas, no one could manage that.  One of those foods was what the boys referred to as Ramen Noodle Salad. It’s now a favorite at picnics and family gatherings.

Ramen Noodle Salad Pic 2Ingredients for Salad:

1 bag cole slaw mix

3 to 4 green onions, sliced

2 T. shelled sunflower seeds or toasted sesame seeds

1 pkg. beef Ramen noodles (seasoning and noodles are used separately)

Ingredients for Dressing:

1 tsp. salt

¼ tsp. ground black pepper

seasoning packet from beef Ramen noodles

2 T. sugar

3 T. white vinegar

½ c. vegetable oil


Pour cole slaw mix into large mixing bowl.  Add onions and sunflower/sesame seeds. Stir to combine.

In small bowl or a large measuring cup, combine the seasoning packet from the noodles, salt, pepper, sugar, vinegar, and oil.  Mix well.  An easy way to perform this step is to place all of the dressing ingredients into a mason jar; seal it tightly and shake well.

Ramen Noodle Salad Pic 1

Pour the dressing over the cole slaw mixture and stir to combine.

Crush the dry Ramen noodles into small pieces.  Sprinkle crushed noodles* over the slaw mixture and gently fold them in so they’re mixed throughout but not pulverized — you’ll want them to remain intact for the crunch factor.

*Hint – If preparing ahead of time, be sure to to avoid soggy noodles by adding them to the salad right before serving.