Tuesday, July 14, 2009

Tuna Noodle Casserole

Being that it's been a very hot and dry summer, I wasn't really looking forward to tonight's meal (and Russ probably even less). We were pleasantly surprised--it was comfort food, light! The sour cream base really lightened it up and we all really liked this one.

Tuna Noodle Casserole

12 oz. uncooked egg noodles

12 oz. water packed tunafish, drained

2 cups button mushrooms, sliced

1 cup frozen green peas, thawed

16 oz. fat free sour cream

1/2 cup fat free mayo

2 tsp. Dijon mustard (I used 1 tsp. Dijon and 1 tsp. regular mustard)
1 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup shredded reduced-fat Monterey Jack or Swiss cheese

Preheat oven to 350 degrees.

Cook noodles according to package directaions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms, and peas.

Whisk sour cream, mayo, mustard, thyme, salt, and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4 qt. casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes.

(Serves 8--1 cup each)

(http://www.weightwatchers.com/; 6 points per serving)

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