Best Weight Watchers Tuna Noodle Casserole Recipes

Weight Watchers Tuna Noodle Casserole image

Provided by Betty Warren

Time 40m

Number Of Ingredients 6

1 oz 10 3/4 ounce cream of mushroom - 9 points
1/2 c 1 percent fat free milk - 1 point
1 c frozen green peas - 3 points
2 can(s) 6 oz cans tuna in water, drained, flaked -9 points
2 c hot cooked whole wheat egg noodles - 9 points
1/2 c fat free shredded cheddar cheese - 2 points

Steps:

1. Stir soup, milk, peas, tuna and noodles and put in a 1 1/2 quart casserole dish. Bake at 400 degrees for 20 minutes or until good and hot. Remove from oven and stir. Sprinkle with cheese and cook an additional 2 minutes or until cheese is melted.
2. Total 33 points @ 4 servings = 8.2 Points Plus per serving

Weight Watcher Tuna Noodle Casserole image

Provided by Chill

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

12 ounces uncooked egg noodles
12 ounces tuna in water, drained
1 (12 ounce) can sliced mushrooms
1 cup frozen peas, thawed
16 ounces nonfat sour cream
1/2 cup fat-free mayonnaise
2 teaspoons Dijon mustard
1 teaspoon dried thyme (be careful with this)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded reduced-fat cheese, any kind

Steps:

Preheat oven to 350 degrees.
Cook noodles according to directions without fat or salt. Transfer to a large bowl. Fold in tuna, mushrooms and peas.
Mix together sour cream, mayo, mustard, thyme, salt and pepper; fold into noodle mixture.
Transfer to a casserole dish; top with cheese.
Bake about 30 minutes, until top is golden and casserole is warm.

Nutrition Facts : Calories 308.8, Fat 4.7, SaturatedFat 1.4, Cholesterol 61.4, Sodium 519.8, Carbohydrate 45.1, Fiber 3, Sugar 7.7, Protein 21.6