Tuna Noodle Casserole (WW)

Was POINTS® value of 14Now POINTS® value of 6Servings 8Preparation Time 20 minCooking Time 30 minLevel of Difficulty Easymain meals Tuna casserole has a bad reputation for being a high-calorie dish. But not anymore! We've made a few easy ingredient substitutions.


Ingredients

12 oz uncooked egg noodles
12 oz water-packed tuna fish, drained
2 cup button mushrooms, sliced
1 cup frozen green peas, thawed
16 oz fat-free sour cream
1/2 cup fat-free mayonnaise
2 tsp Dijon mustard
1 tsp dried thyme
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
1/2 cup shredded reduced-fat Monterey Jack cheese, or reduced-fat Swiss cheese


Instructions

Preheat oven to 350ºF.
Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.
Whisk sour cream, mayonnaise, mustard, thyme, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.


Chef Tips

We renovated Tuna Noodle Casserole by:
Opting for tuna in water, not tuna in oil.
Choosing fat-free sour cream instead of regular.
Switching from regular mayonnaise to fat-free.
Topping it with reduced-fat cheese instead of the full-fat variety.