Tuna Noodle Casserole

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Tuna Noodle Casserole

Casseroles became popular during the Great Depression because they were economical. Their appeal continued into the 1940s because they were convenient. With more women working outside the home during World War II, a one-dish meal that could be prepared ahead of time and reheated for supper was indeed a blessing.
Servings 6


  • 8 ounces no-yolk noodles
  • 1 tablespoon butter or margarine
  • 4 ounces mushrooms thinly sliced
  • 1 can 10-3/4 ounces fat-free, reduced-sodium condensed cream of mushroom soup
  • 1 cup 4 ounces shredded reduced-fat Monterey Jack cheese
  • 8 ounces fat-free plain yogurt
  • 1/2 cup sliced scallions
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon celery se


  • 1. Preheat the oven to 350 F. Coat a 2-1/2 quart or 13" x 9" baking dish with nonstick spray. Set aside.

    2. In a large covered pot, bring water to a boil over high heat. Add the noodles and cook according to the package directions. Set aside.

    3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the mushrooms and cook, stirring frequently, for about 4 minutes, or until tender. Add the soup, Monterey Jack, yogurt, scallions, black pepper, celery seeds, and red-pepper flakes. Mix well. Add the broccoli, tuna, and noodles. Fold to coat with the sauce. Spoon into the prepared baking dish.

    4. In a small bowl, combine the crackers and Parmesan. Sprinkle evenly over the noodle mixture. Bake for 30 to 35 minutes, or until bubbly and lightly browned.

    This recipe is from the book Homestyle Cooking Made Healthy by Jeanne Jones.

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