tuna noodle casserole

(from salonx’s recipe box)

Now POINTS® value of | 6
Level of Difficulty | Easy

Source: weight watchers.com

Categories: pasta

Ingredients

  • 12 oz uncooked egg noodles
  • 12 oz water-packed tuna fish, drained
  • 2 cup button mushrooms, sliced
  • 1 cup frozen green peas, thawed
  • 16 oz fat-free sour cream
  • 1/2 cup fat-free mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp dried thyme
  • 1/2 tsp table salt, or more to taste
  • 1/4 tsp black pepper, or more to taste
  • 1/2 cup shredded reduced-fat Monterey Jack cheese, or reduced-fat Swiss cheese

Directions

  1. Preheat oven to 350ºF.

  2. Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.

  3. Whisk sour cream, mayonnaise, mustard, thyme, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.

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