Hearty and Light Tuna Casserole
Total Time
Prep: 20 min. Bake: 25 min.
Makes
4 servings
Updated: Aug. 20, 2023
Total Time
Makes
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
- 2 cans (5 ounces) Chicken of the Sea® solid white albacore 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
Directions
- Preheat oven to 400°. Cook noodles according to package directions. Drain noodles; set aside.
- In a large bowl, combine soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Add noodles to soup mixture and stir until blended. Transfer to a greased 8-in. square baking dish.
- Combine topping ingredients; sprinkle over casserole. Bake until bubbly, 25-30 minutes.
