Wednesday, February 29, 2012

Healthier Tuna Noodle Casserole

Ingredients
  • 3 cups egg noodles
  • 1 can of reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1/2 cup fat-free milk
  • 2 tablespoons reduced-fat mayonnaise
  • 1/2 teaspoon ground mustard
  • 1 5 oz can of albacore white tuna in water
  • 1 6 oz jar sliced mushrooms, drained
  • 1/4 cup chopped roasted sweet red pepper
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  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter, melted
  • 1/2 teaspoon paprika
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
TOPPING
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 Directions
  1.  Cook noodles according to package directions.
  2. In a large bowl, combine the soup, milk, mayonnaise and  ground mustard. Stir in the tuna, mushrooms and red pepper.
  3. Drain noodles and add to soup mixture, stir until blended.
  4. Transfer to an 8-in. square baking dish coated with cooking spray.
  5. Combine topping ingredients and sprinkle over casserole.
  6. Bake at 400° for 25-30 minutes or until bubbly
Final Product

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