This is a recipe I’ve used for years now. I would give you a direct link, but I no longer have access to Weight Watchers Online, which is the original source. I had several people ask me what I did that makes my kids beg for tuna casserole at least once a month. This is it!
I do tend to use a 1 pound box of shells or other pasta, and I often sub in honey mustard for the Dijon mustard the recipe calls for. When the kids were younger, they didn’t like the thyme, so I skipped it for a long time. The other secret to getting them to eat it was to call it “Nemo Noodles” and “Sponge Bob Casserole,” depending on their ages at the time. Very often, creatively renaming your dinners will entice your kids to eat it. Once, when my older daughter was in a particular phase when she liked gross stuff, I told her to think of her spaghetti as “bloody worms.” I kid you not. And she loved the idea. (Kids are VERY strange.)
So, without further ado, here’s the tuna casserole recipe I use.
Tuna Noodle Casserole
- 12 oz – 1 pound pasta (egg noodles, shells, etc.)
- 12 oz water-packed tuna, drained
- 2 cups sliced mushrooms
- 1 cup frozen peas, thawed
- 16 oz fat-free sour cream
- ½ cup fat free mayonnaise
- 2 tsp Dijon or honey mustard
- 1 tsp dried thyme
- ½ tsp table salt (or more, to taste)
- ¼ tsp black pepper (or more, to taste)
- ½ cup shredded reduced-fat Monterey Jack or Swiss cheese
- Preheat oven to 350º
- Cook noodles according to directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms, and peas.
- Whisk sour cream, mayonnaise, mustard, thyme, salt, and pepper together in a separate bowl; fold into noodle mixture. Transfer to a large cassrole dish and top with cheese.
- Bake until top is golden and bubbly, about 30 minutes.