Post by wilderness on Nov 2, 2019 13:55:26 GMT -5
Tuna Noodle Casserole Weight Watchers-wilderness
Servings : 8
Ingredients
12 oz uncooked egg noodles
4 5 oz water-packed tuna fish, drained
2 cup(s) button mushrooms, sliced
1 cup(s) frozen green peas, thawed
1 oz fat-free sour cream
1/2 cup(s) fat-free mayonnaise
2 tsp Dijon mustard
2 tsp parsley, fresh, chopped
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
1/2 cup(s) shredded reduced-fat Monterey Jack cheese, or reduced-fat Swiss cheese
Directions
Instructions
Preheat oven to 350ºF.
With regular sour cream, lite mayo and Mexican mix cheese 2 % 9 points
Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.
Whisk sour cream, mayonnaise, mustard, parsley, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.
I actually make half a recipe and it does freeze well. I also don't go with the reduced fat. I use regular mayonnaise, sour cream etc.
Read more: thegardenersshed.proboards.com/thread/10684/tuna-noodle-casserole#ixzz649Dz255z
Servings : 8
Ingredients
12 oz uncooked egg noodles
4 5 oz water-packed tuna fish, drained
2 cup(s) button mushrooms, sliced
1 cup(s) frozen green peas, thawed
1 oz fat-free sour cream
1/2 cup(s) fat-free mayonnaise
2 tsp Dijon mustard
2 tsp parsley, fresh, chopped
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
1/2 cup(s) shredded reduced-fat Monterey Jack cheese, or reduced-fat Swiss cheese
Directions
Instructions
Preheat oven to 350ºF.
With regular sour cream, lite mayo and Mexican mix cheese 2 % 9 points
Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.
Whisk sour cream, mayonnaise, mustard, parsley, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.
I actually make half a recipe and it does freeze well. I also don't go with the reduced fat. I use regular mayonnaise, sour cream etc.
Read more: thegardenersshed.proboards.com/thread/10684/tuna-noodle-casserole#ixzz649Dz255z
