Tuna Noodle Casserole Light Recipes

Steps:

• Prepare Cream Soup Mix as directed for a condensed cream soup substitute. Saute celery and onion in oil until celery is tender. Place in a large bowl; add next six ingredients. Mix well. , Pour into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake at 375° for 50-60 minutes or until a knife inserted in the center comes out clean.

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot.
• Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
• Pour the sauce over the noodles; stir in the sour cream, 1/2 cup of the cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish.
• Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.

Steps:

• Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
• Bake at 400 degrees F for 30 minutes or until hot. Stir.
• Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

Steps:

• Cook noodles according to package directions., In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray., Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly.

Steps:

• Sauté onions, celery and peppers until onions are transparent.
• Add all of the ingredients (except the noodles and parmesan) and heat over medium until the cheddar melts.
• Add the noodles, mix well, and turn into a greased 2 quart casserole dish. Sprinkle the top with parmesan cheese and an equal amount of dried bread crumbs, if you would like. Bake at 425 F for 20 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
• Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
• Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
• Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

Steps:

• Preheat oven to 350.
• Prepare a 2-quart casserole dish with cooking spray; set aside. Heat water to boiling.
• Add noodles and salt. Boil for 9 minutes and drain.
• Add milk to soup and mix well.
• Arrange half of noodles, half of tuna, half of peas, and half of soup mixture in layers in prepared dish.
• Repeat layers.
• Sprinkle bread crumbs on top.
• Bake for 30 minutes.

Steps:

• In a large bowl, combine the soup, water, milk, mustard, and pepper until blended. In a nonstick skillet, celery and onions in oil until celery is tender. Stir the vegetables, tuna, egg substitute and noodles into the soup mixture. Pour into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake at 375° for 50-60 minutes or until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 375°.
• Rinse and drain noodles well. Cut noodles (so they're not completely unwieldy). Microwave noodles for one minute and pat dry.
• Melt Laughing Cow Light cheese wedge into noodles, microwaving again for 20 seconds if necessary. Mix cheese wedge thoroughly into noodles.
• Add tuna and peas and stir well.
• Put noodle/cheese mixture into a casserole dish. Add your can of soup and one tablespoons of parmesan and mix well. Season to taste. Top with remaining two tablespoons of parmesan and bake in your preheated 375° oven for 20-25 minutes.