Lighter Than Moms Tuna Noodle Casserole Recipes

SANDY D'AMATO'S TUNA NOODLE CASSEROLE (LIGHTER)

Sandy D'amato's Tuna Noodle Casserole (Lighter) image

For the Make it Lighter Game, I've lightened up WI Cheesehead's "Recipe #203659" By changing to low-fat or fat-free versions of the dairy products, omiting the olives and using baked chips for topping. This is now lighter and healthier.

Provided by MsSally

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

4 ounces wide egg noodles
1 tablespoon light margarine
1 (5 ounce) onions, diced small
2 celery ribs, finely diced
2 1/2 tablespoons flour
1 bay leaf
1 tablespoon dry mustard (to taste)
1 1/4 cups skim milk
1 cup half & half light cream
1 teaspoon Worcestershire sauce
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
10 drops hot pepper sauce (to taste)
2 tablespoons grainy mustard
3/4 cup frozen peas and carrot
1 cup 2% cheddar cheese (shredded)
1 (12 ounce) can solid white tuna packed in water, well drained
1/2 teaspoon lemon juice
2 teaspoons dill weed
1 1/2 cups reduced-fat potato chips (baked,crushed)
1/2 cup 2% cheddar cheese (shredded)
cooking spray

Steps:

Cook noodles, then drain in collinder and cool. Set aside.
In same pot, melt margarine over medium heat. When melted add onion and celery. Sweat 4 minutes.
Add flour and cook, stirring, 1 to 2 minutes - do not brown.
Add bay leaf, dry mustard, skim milk and half and half and bring to a boil while stirring.
Add Worcestershire sauce, salt, pepper, and hot pepper sauce and simmer 2 minutes.
Add the grainy mustard, peas and cheese and remove from heat. Stir till chesse is melted. Add lemon juice, dill, stir.
Add noodles and tuna to the sauce and mix throughly.
Preheat oven to 350°F
Place in a 9x9-inch or 11x7-inch baking dish and sprinkle with chips and cheese. Lightly spritz with cooking spray.
Bake in preheated oven 25 to 30 minutes until hot, bubbly and crisp on top.

Nutrition Facts : Calories 322.1, Fat 10.5, SaturatedFat 5.1, Cholesterol 62.6, Sodium 792.3, Carbohydrate 27.3, Fiber 2.3, Sugar 2.2, Protein 29.2

LIGHT TUNA NOODLE CASSEROLE

Light Tuna Noodle Casserole image

My daughters enjoy tuna noodle casserole, but not the calories, so here is a version that is more diet friendly.

Provided by Likkel

Categories Toddler Friendly

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 ounces medium egg noodles, cooked
6 ounces canned tuna, drained
1/2 cup light mayonnaise
1/3 cup onion, chopped
1 cup celery, chopped
1/4 cup green pepper, chopped
1/4 cup pimientos, chopped or 1/4 cup red pepper
1/4 teaspoon salt
1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup
1/2 cup nonfat milk
4 ounces low-fat cheddar cheese
1/4 cup parmesan cheese (optional)
1/4 cup dried breadcrumbs (optional)

Steps:

Sauté onions, celery and peppers until onions are transparent.
Add all of the ingredients (except the noodles and parmesan) and heat over medium until the cheddar melts.
Add the noodles, mix well, and turn into a greased 2 quart casserole dish. Sprinkle the top with parmesan cheese and an equal amount of dried bread crumbs, if you would like. Bake at 425 F for 20 minutes.

Nutrition Facts : Calories 287.3, Fat 14.2, SaturatedFat 3.3, Cholesterol 47.3, Sodium 758.8, Carbohydrate 18.5, Fiber 1.5, Sugar 4.7, Protein 20.6

LIGHT-BUT-HEARTY TUNA CASSEROLE

Light-But-Hearty Tuna Casserole image

My boyfriend grew up loving his mother's tuna casserole and says he can't even tell that this one is light! We have it at least once a month. I usually serve it with a salad, but it has enough veggies to stand on its own. -Heidi Carofano, Brooklyn, New York

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

3 cups uncooked yolk-free noodles
1 can (10-3/4 ounces) 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 jar (6 ounces) sliced mushrooms, drained
1 can (5 ounces) albacore white tuna in water
1/4 cup chopped roasted sweet red pepper
TOPPING:
1/4 cup dry bread crumbs
1 tablespoon butter, melted
1/2 teaspoon paprika
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper

Steps:

Cook noodles according to package directions., In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray., Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 322 calories, Fat 9g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 843mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

LIGHTER THAN MOM'S TUNA-NOODLE CASSEROLE

Lighter Than Mom's Tuna-Noodle Casserole image

Categories Cheese Dairy Fish Pasta Bake Kid-Friendly Dinner Casserole/Gratin Cream Cheese Tuna Pea Winter Noodle Bon Appétit Small Plates

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

Nonstick vegetable oil spray
1/4 cup dry white wine
4 teaspoons cornstarch
1/3 cup all purpose flour
1 1/2 cups low-fat (1%) milk
1 cup canned low-salt chicken broth
2 teaspoons minced fresh thyme or 1 teaspoon dried
2 tablespoons Neufchâtel cheese (reduced-fat cream cheese)
1 6-ounce can solid white tuna packed in water, undrained
1 6-ounce can chunk light tuna packed in water, undrained
1 cup frozen petite peas, unthawed
8 ounces farfalle (bow-tie) pasta
1/2 cup crushed baked potato chips (about 1 ounce)

Steps:

Preheat oven to 400°F. Spray 8 x 8 x 2-inch glass baking dish with vegetable oil spray. Whisk wine and cornstarch in small bowl to blend. Whisk flour in heavy medium saucepan to remove any lumps. Gradually add milk to flour, whisking until smooth. Add broth and thyme and whisk over medium heat until liquid thickens and boils, about 4 minutes. Add cornstarch mixture and whisk until liquid boils and is smooth, about 1 minute. Remove from heat. Add Neufch‰tel cheese and whisk until melted. Stir in both cans of tuna with their liquid and frozen peas. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Return to pot.
Add tuna mixture to pasta; stir to blend well. Transfer to prepared baking dish. Sprinkle with potato chips. Bake until top is golden and sauce bubbles around edges of dish, about 25 minutes.

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