Has less fat than the old fashioned kind but still tastes rich. Another dish the adult kids can make and eat for a few days inexpensively.
prep time5 Min
cook time30 Min
Ingredients For lighter tuna casserole
wide egg noodles. (no yolks brand has no cholesterol.)
carrot, peeled and chopped
2 3/4 c
neuchatel cheese (lowfat cream cheese)
yellow or dijon mustard
grated parmesan cheese
tuna, packed in water- drained and flaked...we like the albacore.
reduced fat shredded cheese (optional)
bread crumbs, dry
How To Make lighter tuna casserole
Cook noodles according to package directions, without adding the salt and fat. Drain.
Heat a large Dutch oven over medium heat. Add oil to pan-swirl to coat. Add onion and carrot. Cook until carrot is almost tender, stirring occasionally.
Sprinkle with flour. Cook 1 minute, stirring constantly. Gradually stir in milk. Cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt and pepper. Cook 2 minutes, stirring constantly.
Remove pan from heat. Stir in noodles, peas, just over half of your 2/3 cup parmesan, and tuna. Spoon mixture into a 9x13 casserole dish coated with cooking spray.
Sprinkle shredded cheese over mixture. (If seriously cutting down on fat, this ingredient and step can be omitted.)
In a small bowl, combine the bread crumbs and remaining parmesan. Sprinkle crumb mixture evenly over the casserole.
Bake in preheated 400 degree oven until bubbly and cheese is melted. About 10-15 minutes.
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