Tuna Noodle Casserole Light Food

WE LIGHTENED UP THE CLASSIC TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 375°F. Cook noodles according to package instructions until very al dente, omitting salt and fat. Drain and transfer to a large bowl.
• Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly.
• Add butter; stir to melt. Whisk in flour; cook until roux is golden, about 1 minute. Whisking constantly, add stock; bring to a boil. Reduce to a simmer; whisk in milk, tomato paste, mustard, lemon zest and juice, salt, and pepper. Return to a simmer; simmer 2 to 3 minutes. Pour mixture into bowl with noodles. Stir in tuna and dill.
• Coat a 13- x 9-inch baking dish with cooking spray. Transfer tuna mixture to baking dish; top with cheese. Bake at 375°F until bubbly and cheese is melted, about 15 minutes. Let stand at room temperature 5 to 10 minutes. Garnish with dill.

LIGHT TUNA NOODLE CASSEROLE

Steps:

• Prepare Cream Soup Mix as directed for a condensed cream soup substitute. Saute celery and onion in oil until celery is tender. Place in a large bowl; add next six ingredients. Mix well. , Pour into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake at 375° for 50-60 minutes or until a knife inserted in the center comes out clean.

LIGHT TUNA NOODLE CASSEROLE

Steps:

• Sauté onions, celery and peppers until onions are transparent.
• Add all of the ingredients (except the noodles and parmesan) and heat over medium until the cheddar melts.
• Add the noodles, mix well, and turn into a greased 2 quart casserole dish. Sprinkle the top with parmesan cheese and an equal amount of dried bread crumbs, if you would like. Bake at 425 F for 20 minutes.

CAMPBELL'S® TUNA NOODLE CASSEROLE

Steps:

• Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
• Bake at 400 degrees F for 30 minutes or until hot. Stir.
• Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

TUNA NOODLE CASSEROLE - LIGHT!

Steps:

• Preheat oven to 375°.
• Rinse and drain noodles well. Cut noodles (so they're not completely unwieldy). Microwave noodles for one minute and pat dry.
• Melt Laughing Cow Light cheese wedge into noodles, microwaving again for 20 seconds if necessary. Mix cheese wedge thoroughly into noodles.
• Add tuna and peas and stir well.
• Put noodle/cheese mixture into a casserole dish. Add your can of soup and one tablespoons of parmesan and mix well. Season to taste. Top with remaining two tablespoons of parmesan and bake in your preheated 375° oven for 20-25 minutes.

CURRIED TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Melt butter in a large nonstick skillet over medium heat. Add the mushrooms, saute 6 minutes or until soft. Add the peas, onions, bell peppers and curry; saute 5 minutes or until vegetables are tender.
• Place flour in a small bowl; gradually add milk, stirring with a whisk. Add to mushroom mixture, bring to a boil. Reduce heat; simmer 2 minutes or until thick, stirring frequently. Remove from heat; stir in pasta, parsley, salt and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.

TUNA NOODLE CASSEROLE DELIGHT

Steps:

• Preheat oven to 350.
• Prepare a 2-quart casserole dish with cooking spray; set aside. Heat water to boiling.
• Add noodles and salt. Boil for 9 minutes and drain.
• Add milk to soup and mix well.
• Arrange half of noodles, half of tuna, half of peas, and half of soup mixture in layers in prepared dish.
• Repeat layers.
• Sprinkle bread crumbs on top.
• Bake for 30 minutes.

BEST TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
• Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
• Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
• Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

CLASSIC LIGHT TUNA NOODLE CASSEROLE

Steps:

• In a large bowl, combine the soup, water, milk, mustard, and pepper until blended. In a nonstick skillet, celery and onions in oil until celery is tender. Stir the vegetables, tuna, egg substitute and noodles into the soup mixture. Pour into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake at 375° for 50-60 minutes or until a knife inserted in the center comes out clean.

SANDY D'AMATO'S TUNA NOODLE CASSEROLE (LIGHTER)

Steps:

• Cook noodles, then drain in collinder and cool. Set aside.
• In same pot, melt margarine over medium heat. When melted add onion and celery. Sweat 4 minutes.
• Add flour and cook, stirring, 1 to 2 minutes - do not brown.
• Add bay leaf, dry mustard, skim milk and half and half and bring to a boil while stirring.
• Add Worcestershire sauce, salt, pepper, and hot pepper sauce and simmer 2 minutes.
• Add the grainy mustard, peas and cheese and remove from heat. Stir till chesse is melted. Add lemon juice, dill, stir.
• Add noodles and tuna to the sauce and mix throughly.
• Preheat oven to 350°F
• Place in a 9x9-inch or 11x7-inch baking dish and sprinkle with chips and cheese. Lightly spritz with cooking spray.
• Bake in preheated oven 25 to 30 minutes until hot, bubbly and crisp on top.