Healthy Remake of Tuna Noodle Casserole


  • 6 cups extra-wide egg noodles   
  • 1 10-3/4 oz can low-fat condensed cream of mushroom soup
  • 1 cup low fat milk
  • 1 tablespoon unsalted light butter
  • 2 garlic cloves, minced
  • 10 oz water-packed tuna fish, rinsed, drained, and flaked
  • 2 cups white mushrooms, sliced   
  • 1 cup frozen green peas, thawed   
  • 4 scallions, chopped
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 1.4 cup chopped fresh parsley
  • 1 oz. low-fat baked potato chips, lightly crushed (about 1 cup)


  1. Preheat oven to 350ºF. Spray 2-quart baking dish with nonstick spray. Cook noodles according to package directions; drain and keep warm.
  2. Mix soup and milk in large bowl; set aside.
  3. Melt butter in large nonstick skillet over medium high heat. Add garlic and cook until fragrant, 30 seconds. Stir in mushrooms, scallions, peas, thyme and rosemary; cook, stirring until mushrooms soften, 5 minutes. Stir into soup mixture. Add noodles, tuna and parsley; toss well. Transfer to baking dish and sprinkle with potato chips. Bake until bubbling, 30-35 minutes. Serving size = 1 generous cup.
8 Weight Watchers Points Plus per serving.


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