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Karen Kimmerly

Tuna Noodle Casserole (3 points)

4 servings (1/4 casserole)


Ingredients:

1 pkg mccormick's alfredo sauce

1/2 cup unsweetened almond milk

1/2 cup water

1/2 cup plain 0% siggi's yogurt

1 1/2 cans light tuna in water, drained

1 cup cooked egg noodles

1 cup frozen peas, thawed

1 3/4 tbsp light parmesan cheese


Directions:

Preheat the oven to 350F. Prepare an 8" x 8" square baking pan or a 6-8 cup casserole dish by lightly spraying it with oil. Set aside.

Cook the packaged sauce with the almond milk and water. Bring to a boil, reduce to simmer and cook 3 minutes. Cool and whisk in the yogurt. Set aside.

To a medium bowl, add the tuna, noodles and peas. Gently mix in the sauce.

Pour into the prepared pan. Sprinkle with the parmesan cheese.

Bake for 15-20 minutes or until heated through.



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