Skinny Alfredo, Tuna Noodle Casserole
Ingredients
- ¾ cup onions, diced
- ¾ cup celery, diced
- 4 ounces dry whole grain or whole wheat macaroni pasta or any pasta you like (1⅓ cup)
- 2 (5 oz.) cans white solid tuna (packed in water), drained well
- 1 (15 oz.) jar Classico or Bertolli reduced-fat Alfredo Sauce, see shopping tip
- ¼ cup grated Parmesan cheese, divided
Instructions
- Preheat oven to 350 degrees. Coat a 9-inch square pan with cooking spray.
- ook pasta, al dente (not overcooked). In the meantime, place onions and celery on a microwave-safe plate or bowl. Cook in microwave for 2-3 minutes, to soften.
- In a medium bowl, add drained tuna, Alfredo sauce, softened onions/celery, and mix well. Stir in cooked and drained pasta. Mix in 2 tablespoons Parmesan cheese. Blend well.
- Pour mixture into baking dish. Sprinkle remaining 2 tablespoons of cheese evenly over the top. Bake for 30 minutes, uncovered, until golden brown.
- Let cool for at least 10 minutes, to set. Cut into 6 servings.
Nutrition
Serving: 1cupCalories: 184kcalCarbohydrates: 21gProtein: 14gFat: 5gSaturated Fat: 3gCholesterol: 43mgSodium: 522mgFiber: 3gSugar: 2gBlue Smart Points: 5Green Smart Points: 5Plus Points: 5