One of my subscribers asked me for a recipe for a Tuna Noodle Casserole, and, at first, I wasn’t so excited to come up with something. When I made this dish, I really had a change of heart. I used reduced-fat soups, panko breadcrumbs, canned tuna and some fresh and frozen vegetables, and it came out great. My kids love penne noodles, and they worked well with the consistency of this dish. This makes a great weeknight or Sunday night dinner offering perfect for the entire family.
Tuna Noodle Casserole
6 to 8 servings
3 tbsp. butter or margarine, divided
1 small red, orange or yellow bell pepper, chopped
2 (101/2-oz.) cans reduced-fat cream of mushrooms soup
11/4 cup frozen peas and carrots, thawed
1/2 tsp. freshly ground pepper
2 cups shredded Swiss cheese
2 (12-oz.) cans sold white tuna in water, drained and flaked
1 (16-oz.) pkg. penne or rigatoni pasta, cooked (I used penne)
1/2 cup panko breadcrumbs or dry breadcrumbs
Chopped fresh parsley (optional)
1. Melt 1 tablespoon butter in a large skillet over medium heat; add bell pepper and sauté 5 minutes. Stir soups, peas and carrots and ground pepper in skillet and cook, stirring constantly 5 minutes or until thickened. Remove from heat; add cheese, stirring until melted.
2. Stir in tuna and pasta; spoon into a lightly greased 13- x 9-inch baking dish.
3. Bake, covered at 350F for 35 minutes. Stir together breadcrumbs and remaining 2 tablespoons melted butter; sprinkle over casserole and bake 5 more minutes.