Tuna Egg Noodle Casserole is the ultimate comfort food. Its healthy ingredients, smooth texture and delicious taste will make this your go-to dish.
1⅓ cups Egg Noodles (yields 2 cups when cooked)
1 recipe Condensed Cream of Mushroom Soup (recipe below)
1 tsp steamed chopped Onion
1 tbsp steamed chopped Celery
½ cup Skim Milk
1 oz American, Cheddar or Colby Cheese, shredded (to yield ¼ cup)
1 cup frozen mixed Peas and Carrots
1 cup steamed sliced fresh Mushrooms
1 can Tuna packed in water, drained
Cream of Mushroom Soup
½ cup Water
⅛ cup Ener-G Potato Flour
¾ cup finely chopped Fresh Mushrooms
Optional ingredients: 1 tsp chopped Onion, 1 tbsp chopped Celery
In a microwave-safe covered container, microwave mushrooms (and onion and celery, if using) 2 minutes, or until tender. (About ¾ cup chopped mushrooms will yield ½ cup steamed ones.) Reserve any resulting liquid; add enough water to equal 1 cup.
Place all ingredients in a blender; process. The thickness of soup concentrate will vary according to how much moisture remains in mushrooms. If necessary, add 1 to 2 tablespoons of water to achieve a paste. (Low-sodium canned mushrooms work in this recipe, but the nutritional analysis assumes fresh mushrooms are used. Adjust sodium content accordingly.)
Yields the equivalent of one, 10.75 ounce can of condensed soup.
Cook egg noodles according to package directions. Drain and return to pan.
Add all remaining ingredients to pan; stir to blend. Cook over medium heat, stirring occasionally, until cheese is melted.
Tips & Notes
Add 1 medium egg (beaten) and 1 tablespoon mayonnaise to give casserole taste of rich, homemade egg noodles, while still maintaining good fat ratio. It’s still less than 300 calories per serving, too.
Nutritional Information Per Serving (The nutritional analysis for this recipe assumes egg noodles were cooked without salt.)
Saturated Fat: 2g
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