I'm on a roll! My second recipe this week with calculated Weight Watchers Plus Points! :)
I absolutely cannot remember where I originally saw this recipe. I've tried tuna noodle casserole a variety of ways. After a *few* (meaning about 10) attempts, I think I finally have it!
Again, please ignore the terrible pictures. I found my camera and my battery is charging. Unfortunately, it still wouldn't turn on when I was ready to take these pictures.
So ... this recipe is one of the few that The Mister asks for regularly. I made several adjustments to make it just a smidgen healthier than my previous versions. In this version, I used whole wheat noodles instead of egg noodles, and I left out the butter. It's not as heavy as some other casseroles I've tried, but it's definitely just as filling. Not to mention ... these portions are HUGE!
I served it with a simple bag of iceberg lettuce and carrots and Kraft Green Goddess dressing. Super easy, right? I thought so.
Tuna Noodle Casserole
1 can cream of mushroom soup (I used reduced fat.)
1/2 cup skim milk
2oz. jar chopped pimientos, drained
1 (15oz.) can green peas, drained
3 (6oz. each) cans solid tuna, drained
2 cups uncooked whole wheat pasta (I used rotini.)
2 teaspoons celery salt
1/4 cup bread crumbs
Preheat the oven to 400 degrees. Boil the pasta. Drain and mix all ingredients except for the bread crumbs in a 9x13 pan or casserole dish. Bake for 20 minutes. Top with bread crumbs and bake for another 5 minutes.
Nutrition Facts (per serving)
8 WW+ points