Dinner
Easy Tuna Noodle Casserole
Tender noodles and vegetables soak up a creamy mushroom sauce scented with dill, while chunks of tuna add gentle savor and a golden Parmesan crust seals each bite with toasty richness.
- Total
- 58 min
- Prep
- 25 min
- Cook
- 33 min
- Serves
- 4
Nutrition per Serving
- Calories
- 222
- Protein
- 18g
- Carbs
- 28g
- Fat
- 4g
- Fiber
- 3g
- Sugar
- 7g
- Sodium
- 685mg
Ingredients
- 2 cup dried medium noodles (3 ounces)
- 2 cup sliced fresh mushrooms
- 2 cup loose-pack frozen broccoli stir-fry vegetables
- 3/4 cup chopped onion
- 1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of mushroom soup
- 3/4 cup fat-free milk
- 2 tsp snipped fresh dill or 1/2 teaspoon dried dill
- 1/4 tsp salt
- 1 (6 ounce) can solid light tuna (water-pack), drained and broken into chunks
- 2 tbsp grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F. In a large saucepan, cook noodles, mushrooms, stir-fry vegetables, and onion in a large amount of boiling water for 3 minutes. Drain; return to saucepan.
- In a medium bowl, stir together cream of mushroom soup, milk, dill, and salt. Stir into noodle mixture. Fold in tuna. Spoon mixture into a 1-1/2- to 2-quart oval or rectangular baking dish. Bake, covered, for 25 minutes.
- Uncover; sprinkle Parmesan cheese over tuna mixture. Bake, uncovered, about 5 minutes more or until heated through. Makes 4 (1-cup) servings.