Easy Tuna Noodle Casserole || Gracefult Kitchen

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Easy Tuna Noodle Casserole

Fish

Use reduced fat soup and fat-free milk to make this favorite casserole lower in fat and calories. Adding a variety of vegetables makes it more nutritious than the traditional recipe.

Ingredients

2 cups dried medium noodles (3 ounces)
2 cups sliced fresh mushrooms
2 cups loose-pack frozen broccoli stir-fry vegetables
¾ cup chopped onion
1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of mushroom soup
¾ cup fat-free milk
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
¼ teaspoon salt
1 (6 ounce) can solid light tuna (water-pack), drained and broken into chunks
2 tablespoons grated Parmesan cheese

Description

Preheat oven to 375 degrees F. In a large saucepan, cook noodles, mushrooms, stir-fry vegetables, and onion in a large amount of boiling water for 3 minutes. Drain; return to saucepan.
In a medium bowl, stir together cream of mushroom soup, milk, dill, and salt. Stir into noodle mixture. Fold in tuna. Spoon mixture into a 1-1/2- to 2-quart oval or rectangular baking dish. Bake, covered, for 25 minutes.
Uncover; sprinkle Parmesan cheese over tuna mixture. Bake, uncovered, about 5 minutes more or until heated through. Makes 4 (1-cup) servings.