Tuna Noodle Casserole

Adapted from Reader's Digest Down Home Cooking

  • Filling:
  • 1/2 cup onions, chopped
  • 1/2 cup bell peppers, chopped
  • 10 3/4 ozs low-fat cream of mushroom soup
  • 1 cup cheddar cheese, shredded
  • 1 cup fat-free plain yogurt
  • 1/4 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 8 ozs elbow macaroni, cooked
  • 12 1/4 ozs tuna in water, drained and flaked
  • 10 ozs frozen corn, thawed
  • Topping:
  • 1/2 cup bread crumbs
  • 1/4 cup 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.
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Posted: 8/25/1997
Rated by 5 users (4.00)
WW Points* : 8.33
6 servings
Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
Calories 405
Calories from Fat 90 (22%)
% Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 20%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 44g 15%
Sodium 670mg 28%
Potassium 69mg 23%
Total Carbohydrate48g 16%
Dietary Fiber 3g 12%
Sugars 8g
Protein 31g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.