Nothing says comfort food like Tuna Noodle Casserole. This healthy version is so delicious & low-fat. I love the addition of mushrooms. “1,000 Lowfat Recipes” by Terry Blonder Golson is the cookbook I found this recipe in. It is one of the first cookbooks I ever bought. Actually it is falling apart & has food stains throughout the pages. I love a worn, “cooked on” cookbook, don’t you?
Tuna Noodle Casserole
2 tsp olive oil, divided
1 cup sliced mushrooms
1 Tb minced onions
1 6 oz can tuna, packed in water
3 cups cooked egg noodles
1 cup frozen peas
1 Tb all purpose flour
1 cup lowfat sour cream
1/4 cup nonfat milk
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup cornflake crumbs (I used rice crispies instead b/c it’s what I had on hand & I knew it goes good with tuna b/c we use it in our tuna patty recipe. Still I prefer the cornflakes with this recipe)
1. Preheat oven to 350. Coat a 2 quart casserole dish with nonstick spray.
2. Heat 1 tsp oil in small nonstick pan. Saute’ the mushrooms & onions until wilted. Put them in a bowl & toss with the tuna, noodles & peas.
3. Add the second tsp of oil to pan & stir in the flour. Cook until lightly brown. Stir in the sour cream, milk, salt & pepper & cook over high heat until bubbly, about 2 mins. Stir this mixture into the bowl with the noodles.
4. Pour the mixture into the casserole. Top with cornflake crumbs. Bake 25 mins.
4 servings: 367 Calories per serving; 20 g Protein; 7 g Fat