Tuna Noodle Casserole
Low Calorie Recipe
A delicious Tuna Noodle Casserole given a nice crunchy topping of bread crumbs and Parmesan cheese.
1/2 teaspoon olive oil
1/2 cup chopped onions
1/2 cup chopped bell peppers
10-3/4 ounce can low fat cream of mushroom soup
1 cup fat free shredded Cheddar cheese
1 cup fat free plain yogurt
1/4 teaspoon crushed red pepper
1/2 teaspoon black pepper
8 ounces elbow macaroni - cooked
12-1/4 ounce tuna in water, drained and flaked
2 cups frozen corn kernels, thawed
1/2 cup bread crumbs
1/4 cup fat-free Parmesan cheese
Preheat oven at 350 degrees. In a 12-inch skillet heat oil over medium heat. Cook onions and bell peppers until tender. Add soup, Cheddar cheese, yogurt, crushed red pepper, black pepper, macaroni shells, corn kernels, and tuna just until combined. Pour entire mixture into 2-1/2 quart casserole dish. Meanwhile, combine bread crumbs and Parmesan cheese. Sprinkle on top of the vegetable mixture. Bake for 30 minutes.
This recipe can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature.
Recipe makes 6 servings
Calories: 369; Fat: 4g; Protein: 28g; Carbohydrate: 58g; Cholesterol: 18mg; Sodium: 512mg
Calories from Fat: 9 percent