Tuna Noodle Casserole

Tuna noodle casserole was a staple in my house growing up. My mom always made the BEST tuna noodle casserole.

When I got married, I tried to replicate it, but it was never quite the same. My husband enjoyed it but my son would never eat it. Then I found a recipe for HEALTHY tuna noddle casserole and decided to give it a try. Not only did my husband love this one better, but my son enjoyed it too!  WIN-WIN!

**For tips on making meal prep SIMPLE, check out THIS link!
**To learn how I practice portion control, click here!

Tuna Noodle Casserole

Servings: 4
Portion Fix Container Counts: 1 yellow, 1 red, 1 blue

Ingredients

  • ½ yellow onion, chopped
  • 2 stalks celery, sliced
  • 2 cups cooked spiral pasta (1 cup uncooked)
  • 1 can low fat cream of mushroom soup
  • ½ the soup can filled with low-fat milk
  • 2 can water packed tuna
  • 1 cup shredded low-fat cheddar cheese (tex mex)
    1 ingredients

Instructions
1. Preheat oven to 350F.Cook pasta according to package instructions (approximately 10 minutes.)
2. In a medium bowl, mix together onion, celery, mushroom soup, and milk.

 


3. When pasta is cooked, drain pasta and set aside.
4. Spray a large casserole dish with non-stick spray. Put pasta into dish.
4 noodles
5. Drain tuna and crumble evenly over pasta.
5 add tuna
6. Pour mushroom sauce all over.
6 add soup
7. Then finish with a layer of cheese.
7 add cheese
8.Cover with foil and bake in oven for 25 minutes.
8 baked
9. After 25 minutes, broil top of casserole for 2 additional minutes to brown the cheese.
9 broil
10. Serve hot.
10 plated

Healthy Tuna Casserole

  • Servings: 4
  • Difficulty: easy
  • Print

A healthy, quick, EASY casserole that will leaving you wanting more! Portion Fix container count included.


Portion Fix Container Counts: 1 yellow, 1 red, 1 blue

Ingredients

  • ½ yellow onion, chopped
  • 2 stalks celery, sliced
  • 2 cups cooked spiral pasta (1 cup uncooked)
  • 1 can low fat cream of mushroom soup
  • ½ the soup can filled with low-fat milk
  • 2 can water packed tuna
  • 1 cup shredded low-fat cheddar cheese (tex mex)

Directions

  1. Preheat oven to 350F. Cook pasta according to package instructions (approx. 10 min)
  2. In a medium bowl, mix together onion, celery, mushroom soup, and milk.
  3. When pasta is cooked, drain pasta and set aside.
  4. Spray a casserole dish with non-stick spray. Put pasta into dish.
  5. Drain tuna and crumble evenly over pasta.
  6. Pour mushroom sauce all over.
  7. Then finish with a layer of cheese.
  8. Cover with foil and bake in oven for 25 minutes.
  9. After 25 minutes, broil top of casserole for 2 additional minutes to brown the cheese.
  10. Serve hot.

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