Tuna Noodle Casserole
Adapted from
Reader's Digest Down Home Cooking
6 servings
| Filling: | 1/2 tsp black pepper | ||
| 1/2 c onions, chopped | 8 ozs elbow macaroni, cooked | ||
| 1/2 c bell peppers, chopped | 12 1/4 ozs tuna in water, drained and flaked | ||
| 10 3/4 ozs low-fat cream of mushroom soup | 2 c no-salt-added canned corn, drained | ||
| 1 c low-fat cheddar cheese, shredded | Topping: | ||
| 1 c fat-free plain yogurt | 1/2 c bread crumbs | ||
| 1/4 tsp red pepper flakes | 1/4 c parmesan cheese |
Preheat oven at 350. In a large saucepan, cook onions and bell peppers until tender. Add soup, cheddar cheese, yogurt, crushed red pepper, black pepper, macaroni shells, corn, and tuna just until combined. Pour entire mixture into 2 1/2-quart casserole dish. Meanwhile, combine bread crumbs and parmesan cheese. Sprinkle on top of the vegetable mixture. Bake for 30 minutes.
| Calories | 361 | %CFF | 12 % | |
| Total Fat | 4 g | Saturated Fat | 2 mg | |
| Protein | 31 g | Cholesterol | 28 g | |
| Carbohydrates | 46 g | Sodium | 737 mg | |
| Sugars | 10 g | Fiber | 4 g | |
|
7.0 WW Points | ||||
  |
 
Rated by 5 users (4.0)
|
 |
 |
 |
 |
Have an idea for a poll?
Please let me know!
Please let me know!