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Tuna Noodle Casserole [Light]

Source of Recipe


Homestyle Cooking Made Healthy






List of Ingredients



• 8 ounces No-Yolk noodles
  
• 1 Tbsp butter or margarine
  
• 4 ounces mushrooms, thinly sliced
  
• 1 (10-3/4-oz.) can fat-free, reduced-sodium condensed cream of mushroom soup
  
• 1 cup (4 ounces) shredded, reduced-fat Monterey Jack cheese
  
• 8 ounces fat-free plain yogurt
  
• 1/2 cup sliced scallions
  
• 1/2 tsp ground black pepper
  
• 1/4 tsp celery seeds
  
• 1/4 tsp crushed red pepper flakes
  
• 1 (16-oz.) pkg. frozen broccoli florets, thawed
  
• 1 (12-oz.) can water-packed chunk light tuna, rinsed, drained and flaked
  
• 1/2 cup crushed reduced-fat snack crackers
  
• 1/4 cup (1 ounce) grated Parmesan cheese
  






Instructions



1. Preheat oven to 350 degrees (F). Coat a 2-1/2-quart or 13x9-inch baking dish with nonstick cooking spray. Set aside.
   
   
2. In a large covered pot, bring water to boil over high heat. Add the noodles and cook according to package directions. Set aside.
   
   
3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the mushrooms and cook, stirring frequently, for about 4 minutes or until tender. Add the soup, Monterey Jack, yogurt, scallions, black pepper, celery seeds and red pepper flakes. Mix well. Add the broccoli, tuna and noodles; fold to coat with the sauce. Spoon into prepared baking dish.
   
   
4. In a small bowl, combine the crackers and Parmesan. Sprinkle evenly over the noodle mixture. Bake for 30 to 35 minutes, or until bubbly and lightly browned.
   
   Serves 6