Skinny Tuna Casserole

Creamy, comforting, and made skinny with low-fat ingredients, this tuna casserole is an easy dinner idea for those watching their weight.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 498 Calories

Ingredients

• ¼ teaspoon ground black pepper
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup skim milk
• ¾ cup bread crumbs
• 1 cup frozen peas and carrots
• ¼ cup buttery spread (such as Smart Balance®)
• ½ (12 ounce) package yolk-free egg noodles (such as No Yolks®)
• 1 (6 ounce) can tuna packed in water, drained
• ¼ cup light processed cheese food (such as Velveeta®)

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until bubbly and golden, about 30 minutes.

Step 3

Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain and pour into the bottom of a casserole dish.

Step 4

Mix mushroom soup, peas and carrots, skim milk, tuna, processed cheese, buttery spread, and black pepper together in a saucepan. Heat over medium heat and stir until cheese is melted, 3 to 4 minutes. Pour sauce over noodles in the casserole dish; mix well. Top with bread crumbs. Cover with foil.