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Skinny Tuna Casserole

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Recipe Summary Skinny Tuna Casserole

This skinny tuna casserole is low fat and great for Weight Watchers®.

Ingredients | 20 Lb Weight Loss Pictures

½ (12 ounce) package yolk-free egg noodles (such as No Yolks®)

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup frozen peas and carrots

1 cup skim milk

1 (6 ounce) can tuna packed in water, drained

¼ cup light processed cheese food (such as Velveeta®)

¼ cup buttery spread (such as Smart Balance®)

¼ teaspoon ground black pepper

¾ cup bread crumbs

Directions

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

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.

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.

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

Info | 20 Lb Weight Loss Pictures

prep: 10 mins cook: 50 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Skinny Tuna Casserole

Seafood, Fish, Tuna,