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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 250.7
  • Total Fat: 6.0 g
  • Cholesterol: 27.1 mg
  • Sodium: 626.6 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 23.6 g

View full nutritional breakdown of Rose's Healthy and Quick Tuna Noodle Casserole calories by ingredient
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Rose's Healthy and Quick Tuna Noodle Casserole

Submitted by: ROSESCHESTER

Introduction

A healthier version of a classic. A healthier version of a classic.
Number of Servings: 6

Ingredients

    ~10 oz. of solid white tuna canned in water
    ~6 oz (dry) of whole wheat egg noodles
    ~1 Cup of shredded cheddar or colby cheese
    ~.5 cup of nonfat milk
    ~A dash of pepper for taste (no salt needed, there is enough sodium in the prepared goods)
    ~1 can (10.75 oz) of cream of mushroom soup
    ~8 tbsp (.5 cup) of fat free sour cream

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Directions

Pre-heat oven to 400 degrees

Boil the egg noodles until they are slightly Al dente, then drain them.

Mix the remaining ingredients with the noodles in a bowl.

Once thoroughly mixed, evenly spread the mixture into a casserole dish.

Bake at 400 degrees for 25 minutes.

Makes approximately 6 (3/4 cup) servings.

P.S. My family isn't a huge fan of peas or else I would add some into the casserole. Instead I usually just serve the casserole with a side of peas, but it is pretty yummy with the peas baked inside of it as well.

Number of Servings: 6

Recipe submitted by SparkPeople user ROSESCHESTER.






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Member Ratings For This Recipe

  • For our family, casseroles are a GREAT way to toss in LOTS of extra veggies. So I saute' onions, celery, carrots, cabbage & sweet peppers until soft. Then add to the other ingredients as stated in recipe. The blend of everything + sauce seem to mask any one veggie & nobody complains! : ) - 2/24/13

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  • This is delicious. I did not have any sour cream so used greek yogurt. I will definitely be making this again. - 10/26/12

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  • I made this with a cup of frozen peas baked inside the casserole and it was delicious. Will definitely make this again. - 8/20/12

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