Skinny Tuna Noodle Casserole
- 6 oz no yolk noodles (you can use Ronzoni Healthy Harvest, or brown rice pasta for gluten free)
- 1 tbsp butter
- 1 medium onion, minced fine
- 3 tbsp flour (gluten free use rice flour)
- 1 3/4 cups fat free chicken broth
- 1 cup 1% milk
- 1 oz sherry (optional)
- 10 oz sliced baby bella mushrooms
- 1 cup frozen petite peas (thawed)
- 2 (5 oz) cans tuna in water, drained (I used albacore)
- 4 oz 50% reduced fat sharp cheddar (I used Cabot)
- butter flavored cooking spray
- 2 tbsp parmesan cheese
- 2 tbsp whole wheat seasoned breadcrumbs
- Produce
- Baby bella mushrooms (10 oz)
- Onion, medium fine (1)
- Peas, frozen petite (1 cup)
- Seafood
- Tuna in water (2 (5 oz) cans)
- Canned Goods
- Chicken broth, fat free (1 3/4 cups)
- Cooking & Baking
- Butter flavored cooking spray (1)
- Flour (3 tbsp)
- Pasta & Grains
- No yolk noodles (6 oz)
- Bread & Baked Goods
- Breadcrumbs, whole wheat seasoned (2 tbsp)
- Dairy
- 1% milk (1 cup)
- 50% reduced fat sharp cheddar, reduced fat sharp (4 oz)
- Butter (1 tbsp)
- Parmesan cheese (2 tbsp)
- Beer, Wine & Liquor
- Sherry (1 oz)
Preparation
Read recipe preparation on skinnytaste.com
Social Stats
85.0Rating
1-100
1-100
25Tweets
1,232Facebook
Shares
Shares
17StumbleUpon
Views
Views
12,141PinterestPins
Recipe Stats
Published January 24, 2011 (2 years ago).
135 people saved this recipe.
