HEALTHIER TUNA NOODLE CASSEROLE

Healthier Tuna Noodle Casserole image

Opting for low-fat Alfredo sauce and sour cream lightens up this weeknight-friendly tuna casserole that packs plenty of veggies alongside whole wheat pasta, keeping it hearty enough to take to your next potluck. Garnish with fresh dill.

Provided by Juliana Hale

Time 1h10m

Yield 4

Number Of Ingredients 16

Ingredients

cooking spray
2 cups whole-grain bow-tie pasta
1 teaspoon olive oil
2 cups sliced cremini mushrooms
½ cup chopped onion
⅓ cup chopped celery
⅓ cup chopped red bell pepper
⅓ cup chopped carrot
1 ½ cups light Alfredo sauce (such as Classico® Light Creamy Alfredo)
½ cup light sour cream
¼ cup grated Parmesan cheese
2 teaspoons snipped fresh dill
¼ teaspoon ground black pepper
1 (5 ounce) can solid white tuna (water pack), drained and broken into chunks
⅓ cup whole wheat panko bread crumbs
4 wedges lemon wedges

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot; cook until vegetables are tender, about 8 minutes.
Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray.
Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 543.7 calories, Carbohydrate 62.4 g, Cholesterol 72 mg, Fat 21.6 g, Fiber 8.9 g, Protein 28.3 g, SaturatedFat 12.8 g, Sodium 1066.2 mg, Sugar 9.4 g