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.

Ingredients

• 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

Instructions

• 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:

Breakfast:
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

Snack:
3 points - coffee and granola bar