This fabulous Tuna-Noodle Casserole certainly isn't the one Mom used to make, but is just as comforting. This is based on a recipe found in the Weight Watchers New Complete Cookbook, but altered to fit what was in my pantry at the time. While not as low in points and calories, this one is still a healthy alternative to classic Tuna Noodle Casserole.

Ingredients

4 serv.

penne pasta↗1 1⁄2 cups
uncooked
water↗3 cups
for cooking the pasta
onion↗1 cup
finely chopped
celery↗1⁄2 cup
finely chopped
red bell pepper↗1⁄2 cup
finely chopped
cabbage↗1 cup
finely chopped
carrot↗1⁄2 cup
finely chopped
green onion↗1⁄4 cup
finely chopped
cream of celery soup1 can
chunk tuna in water↗1 can
drained and flaked
whole milk↗1⁄2 cup
dried parsley↗2 tablespoons
fresh ground black pepper↗1⁄2 teaspoon
Italian style breadcrumbs↗4 tablespoons
grated parmesan cheese4 teaspoons
tomatoes, sliced↗1
nonstick cooking spray

Step-by-step instructions

1
Preheat oven to 350°F; spray a shallow casserole dish with nonstick spray. Cook the noodles according to package directions; drain.
2
While noodles cook, spray a large Wok-style pan with nonstick cooking spray; heat. Saute onions and celery for 2 minutes. Add bell pepper, cabbage, and green onions; cook, stirring, until tender. Stir in soup, tuna, milk, parsley, and pepper. Remove from heat; stir in noodles. Transfer to casserole dish.
3
Sprinkle top with bread crumbs and Parmesan cheese. Bake or 15 minutes. Top with tomato slices.

Source: food.com

Original recipe ↗

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