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Veggie-Tuna Noodle Casserole

Total Time

Prep: 30 min. Bake: 35 min.

Makes

6 servings

Add two zucchinis and you have a healthier version of a traditional tuna noodle casserole. The fresh basil and tomatoes offer a flavorful twist. —Heidi Farnworth, Riverton, Utah
Veggie-Tuna Noodle Casserole Recipe photo by Taste of Home

Ingredients

  • 3 cups uncooked egg noodles
  • 2 medium zucchini, cut into 1/4-inch slices
  • 2 teaspoons olive oil, divided
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 2 cans (5 ounces each) tuna, drained and flaked
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup reduced-fat mayonnaise
  • 4 green onions, thinly sliced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Monterey Jack cheese
  • 1 medium tomato, chopped
  • 2 tablespoons minced fresh basil

Directions

  1. Cook noodles according to package directions. Meanwhile, in a large skillet, saute zucchini in 1 teaspoon oil until crisp-tender; remove from skillet and set aside.
  2. In the same pan, saute celery in remaining oil until crisp-tender. Add garlic; cook 1 minute longer.
  3. Drain noodles; place in a large bowl. Stir in the tuna, sour cream, mayonnaise, green onions, mustard, thyme, salt, pepper and celery mixture.
  4. Spoon half of the noodle mixture into a greased 11x7-in. baking dish; top with half of the zucchini. Repeat layers.
  5. Cover and bake at 375° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Combine tomato and basil; sprinkle over casserole.

Nutrition Facts

1 each: 327 calories, 17g fat (6g saturated fat), 61mg cholesterol, 591mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 22g protein.

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