Lighter Tuna Noodle Casserole
Classic, comforting tuna noodle casserole lightened up a bit. Use the Once A Month Mom recipe for Cream of Something Soup, and you will feel much better about eating this dish on a chilly fall day.
Lighter Tuna Noodle Casserole
Author/Source:
Abbi @ Onceamonthmom.com
Ingredients:
- 16 ounces whole wheat elbow macaroni
- 8 ounces mushrooms, diced
- 0.5 cup diced onion
- 5 teaspoons minced garlic
- 3 cups cream of mushroom soup
- 2 cups low sodium chicken broth
- 20 ounces canned albacore tuna (in water, drained)
- 1.5 cups frozen peas
- 0.25 teaspoons ground ginger
- 0.25 teaspoons ground pepper
- 0.50 cup panko bread crumbs
- 0.25 cup grated Parmesan cheese
Directions:
Heat a large pot of water. Prepare macaroni al dente according to package directions. Drain. Meanwhile, heat a large skillet over medium heat. Saute the mushrooms, onion, and garlic for 2-3 minutes. Add cream of mushroom soup, chicken broth, tuna, peas, ginger, and pepper. Heat through. Add cooked macaroni to pan and mix. Place mixture in a greased 9 x 13 baking pan or two 8 x 8 baking dishes. Top with bread crumbs and grated Parmesan cheese. Bake casserole at 400 degrees for 45-60 minutes or proceed to freezing directions.
Freezing Directions:
Prepare as directed above, but cover and freeze before baking. To serve: Thaw. Bake covered at 400 for 45-60 minutes or until heated through.
Servings: 8
Nutritional Information: Serving Size = About 1 cup. Calories – 375, Total Fat – 5.5 g, Total Carbohydrates – 53.4 g, Protein – 28.7 g. Dietary Fiber: 4.6 WW Plus Points: 9
**conversion chart image provided by Erik Spiekermann
Could shredded chicken be substituted for the Tuna?
Definitely can.
So you make the mushroom soup recipe, then add more mushrooms, onion and chicken broth to the mushroom soup? That seems like it would be a LOT of sauce and a LOT of mushroom & onions.
yes it does seem like a lot but it adds great flavor!