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Nutrition Facts
Serving Size 1 (203g) Recipe makes 6 servings The following items or measurements are not included below: yolk-free wide egg noodles
Calories 295
Calories from Fat 156		(53%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 72mg		24%
Sodium 742mg		30%
Potassium 386mg		11%
Total Carbohydrate 6.7g		2%
	Dietary Fiber 0.8g	3%
	Sugars 2.4g
Protein 27.3g		54%
detailed view... how is this calculated?

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Jazzed up Tuna Casserole

Recipe #126355 | 45 min | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Sharon123
Jun 17, 2005

From Light&Tasty magazine, this perks up Mom's traditional tuna casserole. It's sure to be comfort food for the whole family.

SERVES 6 (change servings and units)

Ingredients

3 cups uncooked yolk-free wide egg noodles
2 (6 ounce) cans tuna in water, drained and flaked
1 cup zucchini, grated
3/4 cup light sour cream
1/2 cup celery, diced
1/4 cup onion, chopped
1/4 cup light mayonnaise
2 teaspoons prepared mustard
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 cup part-skim mozzarella cheese, grated, and mixed with
1/2 cup cheddar cheese, grated
1 medium tomato, chopped

Directions

1
Cook noodles according to package directions, drain. In a large bowl, combine the noodles, tuna, zucchini, sour cream, celery, onion, mayonnaise, mustard, thyme, oregano and salt; mix well. Spoon half into a 2 quart baking dish coated with nonstick cooking spray.
2
Sprinkle with half of the cheese mixture. Repeat layers. Top with tomato. cover and bake at 350*F. for 30-35 minutes. Uncover; bake 5 minutes longer. Yield: 6 servings.

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Featured Reviews for This Recipe

From: BethHughes

On Nov 2, 2008

WOW... I was looking for a recipe using zucchini and tuna... boy what a scrumptious meal!! I served it with garlic bread (double starch, ok) and it was delicious! I followed the recipe exactly... wonderful comfort food!

1 person found this review helpful

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From: aspiringourmet

On Jul 9, 2008

excellent! I used whole wheat noodles, and threw in peas as well. Sprinkled a bit of good quality Romano over the top before baking. Otherwise, followed to a T and it turned out great. As with most casseroles, it was even better leftover the next day, reheated for lunch with a side salad. My husband raved and asked to put it in the monthly rotation. Thanks again for another great recipe Sharon!

1 person found this review helpful

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From: texas*gal

On Oct 13, 2005

We love it! It didn't taste like it was light. It fits perfect with Weight Watchers - approximately 7 pts per serving. The only thing I would change is maybe add a little more salt. Other than that, it was perfect!

4 people found this review helpful

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From: ChefDarlingNikki

On Nov 17, 2005

Yummy! This was an excellent version of tuna casserole. It did not taste like it was low fat at all. I accidently used the zucchini the other night so I used a cup of canned peas and it tasted just wonderful. I also think that next time I will decrease the amount of cheese to possibly just 1 cup total. It was pretty cheesy and less would be fine and lower the fat content. The thyme adds a great flavor. I also love the fact that I don't have to thaw anything for this recipe. Great recipe. Thank you!!!

3 people found this review helpful

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