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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 @ onceamonthmeals.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

6 Responses to “Lighter Tuna Noodle Casserole”

  1. Kim says:

    Could shredded chicken be substituted for the Tuna?

  2. Denise says:

    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.

  3. Amy says:

    Instead of making homemade cream of mushroom soup, can you just use canned?

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