If you love tuna noodle casserole but want to cut back on calories, this healthier version is the perfect solution. By swapping out a few traditional ingredients for lighter options, you can enjoy this hearty dish without the guilt. It’s great for a filling dinner or a crowd-pleasing side dish at your next gathering!


Ingredients:
- 2 cups whole-grain penne pasta
- Sea salt (for boiling pasta)
- 2 cups frozen peas
- 6 oz. light tuna in water
- 15 oz. black beans, rinsed
- 2 cups shredded low-fat cheddar cheese
- 1/4 cup dried onion flakes
- 1/4 teaspoon white pepper
- 1 (10 oz.) can mushroom soup
- 1 (12 oz.) container low-fat 2% evaporated milk
Directions:
- Preheat your oven to 325°F.
- Cook the penne pasta in salted water according to package instructions. Drain and set aside.
- In a large bowl, mix the cooked penne, peas, tuna, black beans, cheddar cheese, dried onion flakes, and white pepper.
- In a separate bowl, combine the mushroom soup and evaporated milk. Pour the mixture over the pasta mixture, ensuring everything is well coated.
- Transfer the mixture to a baking dish and bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted.
Enjoy this guilt-free version of a classic dish, perfect for a healthy yet satisfying meal!