HealthyTuna Casserole

Yields: 8 servings – serving size: 1/8 casserole – calories: 290 – carbs: 34g – fat: 5g – protein: 26g – WWP+: 8 points

Ingredients

  • 4 cups dry whole wheat egg noodles
  • 2 – 5oz cans albacore tuna in water
  • 3/4 skim milk
  • 1 tbsp honey mustard
  • 2 tbsp light mayonnaise
  • 6 oz can sliced mushrooms
  • 1 red bell pepper, diced
  • 1/3 cup whole wheat breadcrumbs
  • 10 3/4 can fat free cream of mushroom soup
  • Topping:
  • 1/4 cup whole wheat breadcrumbs
  • 3/4 cup Fiber One cereal
  • 1 tsp paprika
  • salt and pepper
  • 1 tsp onion powder
  • 1 tbsp light butter or margarine
  • 1 tbsp Italian seasoning

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Directions

  1. Preheat oven to 375F. Lightly coat a casserole dish with nonstick cooking spray and set aside.
  2. Prepare whole wheat eggs noodles according to package directions, drain and set aside.
  3. In a medium sized bowl, combine tuna, milk, honey mustard, mayo, mushrooms, bell pepper, salt, pepper, breadcrumbs and cream of mushroom soup. Using spatula or wooden spoon, mix all ingredients together.
  4. Add egg noodles to tuna mixture and stir to cover egg noodles with mixture.
  5. Transfer tuna mixture to casserole dish.
  6. For topping, using a blender or food processor, crush cereal to a breadcrumb like consistency.
  7. In a small bowl, melt light butter in the microwave for a few seconds
  8. In a separate bowl, mix breadcrumbs, cereal, paprika, onion powder, Italian seasoning, salt and pepper to make your breadcrumb topping.
  9. Add melted butter to breadcrumb topping mixture and stir together.
  10. Using your hand, evenly distribute breadcrumbs mixture and breadcrumbs over casserole.
  11. Bake casserole in oven for 25-30 min until hot and bubbly.

HealthyTuna Casserole

Ingredients

  • 4 cups dry whole wheat egg noodles
  • 2 – 5oz cans albacore tuna in water
  • 3/4 skim milk
  • 1 tbsp honey mustard
  • 2 tbsp light mayonnaise
  • 6 oz can sliced mushrooms
  • 1 red bell pepper, diced
  • 1/3 cup whole wheat breadcrumbs
  • 10 3/4 can fat free cream of mushroom soup
  • Topping:
  • 1/4 cup whole wheat breadcrumbs
  • 3/4 cup Fiber One cereal
  • 1 tsp paprika
  • salt and pepper
  • 1 tsp onion powder
  • 1 tbsp light butter or margarine
  • 1 tbsp Italian seasoning

Instructions

  1. Preheat oven to 375F. Lightly coat a casserole dish with nonstick cooking spray and set aside.
  2. Prepare whole wheat eggs noodles according to package directions, drain and set aside.
  3. In a medium sized bowl, combine tuna, milk, honey mustard, mayo, mushrooms, bell pepper, salt, pepper, breadcrumbs and cream of mushroom soup. Using spatula or wooden spoon, mix all ingredients together.
  4. Add egg noodles to tuna mixture and stir to cover egg noodles with mixture.
  5. Transfer tuna mixture to casserole dish.
  6. For topping, using a blender or food processor, crush cereal to a breadcrumb like consistency.
  7. In a small bowl, melt light butter in the microwave for a few seconds
  8. In a separate bowl, mix breadcrumbs, cereal, paprika, onion powder, Italian seasoning, salt and pepper to make your breadcrumb topping.
  9. Add melted butter to breadcrumb topping mixture and stir together.
  10. Using your hand, evenly distribute breadcrumbs mixture and breadcrumbs over casserole.
  11. Bake casserole in oven for 25-30 min until hot and bubbly.
http://revampfitness.com/healthytuna-casserole/

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