Recipe: Low-Calorie/Low-Fat Cheesy Tuna Noodle Casserole

 

Low-Calorie/Low-Fat Cheesy Tuna Noodle Casserole

From Leah’s Kitchen

I have been making this recipe for a long time. This is one of those comfort winter meals that the whole family will enjoy. I intended to use low-fat cheese in this recipe but when I was at the grocery store, the only cheese available was fat-free or regular.  I was pleasantly surprised when the fat-free cheese mixed with 1/4 cup of regular sharp cheddar offered the right taste and texture.You can use 1 3/4 cup of reduced fat cheese as a substitute and omit the full-fat cheese. You can make this dish vegetarian and omit the tuna since there is an adequate amount protein in the egg noodles as well as the cheese. There is 19 grams of protein per serving with the tuna added versus 16 grams without. You can replace the sour cream with non-fat plain yogurt. I don’t recommend using greek yogurt because I have tried this and it gave the dish a slightly bitter taste. If you prefer a bread crump topping, you can sprinkle whole-wheat panko bread crumbs on top.

Cheesy Tuna Noodle Casserole Ingredients:

1 bag No Yolk Wide Egg Pasta (or gluten-free macaroni noodles)

1 3/4 c. Fat-Free Mild Cheddar Cheese

1/4 c. Sharp Cheddar Cheese

1 can Campbell’s Healthy Request Condensed Cream of Mushroom Soup

1 can tuna (This can be omitted for vegetarians since this dish offers an adequate amount of protein).

1 medium onion chopped

1- 1 1/2 cup of celery diced

1/2 cup light sour cream

1 1/2 cups of 1% milk

1 TBS. olive oil

Splash of sherry (optional)

Cheesy Tuna Noodle Casserole Directions:

Pre-heat oven to 350 degrees.

Saute the onion and celery on medium heat with olive oil until the onions and celery are soft. Boil the noodles until al dente. The noodles will continue to cook in the oven. In a 9×13 casserole dish, mix together the condensed cream of mushroom soup, cheese, sour cream, milk, tuna, splash of sherry, and the cooked vegetables. You can add 1/4 tsp. black pepper or more depending on taste.

Add the cooked noodles and gently fold all the ingredients together. If using bread crumbs, sprinkle on top before covering the dish with foil.

Bake for 30-35 minutes until the sauce is bubbling on the sides. Remove foil and let the bread crumbs crisp for the last 5-10 minutes. Be careful since the noodles are not covered in cheese as it is traditional served, the noodles can overcook and become dry and crisp without foil. Make sure to check after 5 minutes without foil.

Serve with a side salad.

Makes 8-10 servings.

Cheesy Tuna Noodle Casserole Nutrition:

Serving Size 8 servings

Calories: 306 calories

Total Fat: 4.59 grams

Sat. Fat: 2.5 grams

Sodium:  527 mg.

Carbohydrates: 40 grams

Fiber: 3 grams

Sugar:  4 grams

Protein: 19 grams