SKINNY TUNA CASSEROLE

Skinny Tuna Casserole image

This skinny tuna casserole is low fat and great for Weight Watchers®.

Provided by Kathy

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

½ (12 ounce) package yolk-free egg noodles (such as No Yolks®)
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup frozen peas and carrots
1 cup skim milk
1 (6 ounce) can tuna packed in water, drained
¼ cup light processed cheese food (such as Velveeta®)
¼ cup buttery spread (such as Smart Balance®)
¼ teaspoon ground black pepper
¾ cup bread crumbs

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain and pour into the bottom of a casserole dish.
Mix mushroom soup, peas and carrots, skim milk, tuna, processed cheese, buttery spread, and black pepper together in a saucepan. Heat over medium heat and stir until cheese is melted, 3 to 4 minutes. Pour sauce over noodles in the casserole dish; mix well. Top with bread crumbs. Cover with foil.
Bake in the preheated oven until bubbly and golden, about 30 minutes.

Nutrition Facts : Calories 498.4 calories, Carbohydrate 59.4 g, Cholesterol 18.5 mg, Fat 16.7 g, Fiber 4.5 g, Protein 26.2 g, SaturatedFat 4.7 g, Sodium 1004.1 mg, Sugar 6.3 g