Use reduced fat soup and fat-free milk to make this favorite casserole lower in fat and calories. Adding a variety of vegetables makes it more nutritious than the traditional recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 375 degrees F. In a large saucepan, cook noodles, mushrooms, stir-fry vegetables, and onion in a large amount of boiling water for 3 minutes. Drain; return to saucepan.

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  • In a medium bowl, stir together cream of mushroom soup, milk, dill, and salt. Stir into noodle mixture. Fold in tuna. Spoon mixture into a 1-1/2- to 2-quart oval or rectangular baking dish. Bake, covered, for 25 minutes.

  • Uncover; sprinkle Parmesan cheese over tuna mixture. Bake, uncovered, about 5 minutes more or until heated through. Makes 4 (1-cup) servings.

Nutrition Facts

222 calories; 4 g total fat; 1.4 g saturated fat; 45 mg cholesterol; 685 mg sodium. 596 mg potassium; 27.5 g carbohydrates; 2.5 g fiber; 6 g sugar; 18.2 g protein; 440 IU vitamin a iu; 8 mg vitamin c; 89 mcg folate; 164 mg calcium; 1 mg iron; 31 mg magnesium;