Monday, September 15, 2008

Tuna-Noodle Casserole

Was POINTS® Value: 14
Now POINTS® Value: 6
Servings: 8
Preparation Time: 20 min
Cooking Time: 30 min
Level of Difficulty: Easy
Tuna casserole has a bad reputation for being a high-calorie dish. But not anymore! We've made a few easy ingredient substitutions.


  • 12 oz uncooked egg noodles
  • 12 oz water-packed tuna fish, drained
  • 2 cup button mushrooms, sliced
  • 1 cup frozen green peas, thawed
  • 16 oz fat-free sour cream
  • 1/2 cup fat-free mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp parsley, fresh, chopped
  • 1/2 tsp table salt, or more to taste
  • 1/4 tsp black pepper, or more to taste
  • 1/2 cup shredded reduced-fat Monterey Jack cheese, or reduced-fat Swiss cheese


  • Preheat oven to 350ºF.

  • Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.

  • Whisk sour cream, mayonnaise, mustard, parsley, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.

Chef Tips

  • We renovated Tuna Noodle Casserole by:
    • Opting for tuna in water, not tuna in oil.
    • Choosing fat-free sour cream instead of regular.
    • Switching from regular mayonnaise to fat-free.
    • Topping it with reduced-fat cheese instead of the full-fat variety.
MENU for today:

0 points - egg whites
4 points - eggs
0 points - tomato
0 points - mushrooms
0 points - green pepper and zucchini
3 points - sour cream
7 points - total

3 points - coffee and granola bar

No comments:

Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.