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Skinny Tuna Casserole Recipe

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This recipe for Skinny Tuna Casserole, by , is from Freezer Meals, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



4 cups dry whole wheat egg noodles
2 — 5 oz cans albacore tuna in water
¾ cup skim milk
½ Tbsp honey mustard
2 Tbsp light mayonnaise
6 oz can sliced mushrooms
½ cup sweet red pepper, chopped
½ tsp red pepper flakes
¼ cup whole wheat breadcrumbs
10 ¾ oz can fat-free cream of mushroom soup
¼ cup panko breadcrumbs
¾ cup Fiber One® Cereal
¼ tsp paprika
¼ tsp black pepper
¼ tsp onion powder
¼ tsp Italian seasoning
1 Tbsp light butter

Preheat oven to 375 degrees. Lightly coat a casserole dish with nonstick cooking spray and set aside.
Prepare whole wheat egg noodles according to package directions, drain and set aside.
In a medium-sized bowl, combine tuna, milk, honey mustard, mayonnaise, mushrooms, red pepper, red pepper flakes, breadcrumbs and cream of mushroom soup. Using a spatula or wooden spoon, mix all ingredients together.
Add egg noodles to tuna mixture and stir to cover egg noodles with mixture.
Transfer tuna mixture to casserole dish.
For topping, using a blender or food processor, crush Fiber One® cereal to a breadcrumb like consistency.
In a small bowl, melt light butter in the microwave for a few seconds.
In a separate bowl, mix panko breadcrumbs, Fiber One® Cereal, paprika, onion powder, Italian seasoning, and black pepper to make your breadcrumb topping.
Add melted butter to breadcrumb topping mixture and stir together.
Using your hand, evenly distribute breadcrumb mixture and breadcrumbs over casserole.
Bake casserole in oven for 25-30 minutes until hot and bubbly.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 min.




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