Healthier Tuna Noodle Casserole

Ingredients and Weight:

• 12 oz whole wheat or brown rice elbow macaroni
• 2 (12 oz) cans tuna, drained and flaked
• 1 cup frozen peas
• 1 cup chopped celery
• 1 cup chopped red onion
• 1/2 cup chopped parsley
• 1 (10.75 oz) can cream of celery soup
• 1 (10.75 oz) can cream of mushroom soup
• 1 cup low-fat milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup bread crumbs
• 1 tablespoon butter, melted
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Difficulty Level: 2

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Cook macaroni according to package directions.
3. In a large bowl, combine cooked macaroni, tuna, peas, celery, onion, parsley, cream of celery soup, cream of mushroom soup, milk, Parmesan cheese, salt, and pepper.
4. Spread mixture into a greased 9x13 inch baking dish.
5. In a small bowl, combine bread crumbs and melted butter. Sprinkle over the casserole.
6. Bake for 25 minutes, or until bubbly and heated through.

Nutritional Information:

• Calories: 350
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 60mg
• Sodium: 800mg
• Carbohydrates: 40g
• Protein: 25g

Dish Characteristics:

• Creamy and cheesy
• Comforting and satisfying
• Lightened up version of the classic tuna noodle casserole

User Comments:

• "This healthier version of tuna noodle casserole is delicious and guilt-free!"
• "The addition of peas and celery gives this dish a nice crunch and freshness."
• "I love that I can make this dish with ingredients I always have on hand."

Special Precautions and Tips:

• If you don't have cream of celery soup, you can use cream of chicken soup instead.
• To make this dish even healthier, use whole wheat breadcrumbs and unsweetened almond milk.
• Let the casserole cool slightly before serving to prevent the macaroni from becoming mushy.