Oct 29, 2013

Skinny Tuna Noodle Casserole


A light, healthy version of a classic American dish.

Tuna casserole, the quintessential American dish. Perfect for potlucks and under $10 to make. Made with canned tuna, mushrooms, peas and noodles in a creamy sauce (and no canned soup) finished with toasted breadcrumbs – so good!

The first time I tried tuna casserole was back in 2011. Yes, you heard me right! In fact, when I told my daughter what we were having, she warned me she may be eating something else tonight. The good news is we all LOVED it, and I've made it for my family many times since then. Today I decided to give my photos a facelift since this was on the menu.


For those of you who haven't tried this yet, I originally posted this back in 2011 after getting many requests for a lighter version. Now it's become quite popular on my site. You can easily adapt this with different vegetables, swap the tuna for chicken, use whole wheat noodles – no rules to cooking, just have fun with it.

Can't wait to hear what you all think!


Skinny Tuna Noodle Casserole
Gina's Weight Watcher Recipes
Servings: 6 • Size: 1/6th • Old Points: 6 pts • Points+: 8 pts
Calories: 318 • Fat: 7 g • Protein: 27.3 g • Carb: 34.3 g • Fiber: 3.6 g   



Ingredients:


  • 6 oz no-yolk noodles (Ronzoni Healthy Harvest, or brown rice pasta for gluten free)
  • 1 tbsp butter
  • 1 medium onion, minced fine
  • 3 tbsp flour (gluten free use rice flour)
  • 1 3/4 cups fat free chicken broth
  • 1 cup 1% milk
  • 1 oz sherry (optional)
  • 10 oz sliced baby bella mushrooms
  • 1 cup frozen petite peas (thawed)
  • 2 (5 oz) cans tuna in water, drained (I used albacore)
  • 4 oz 50% reduced fat sharp cheddar (I used Cabot)
  • butter flavored cooking spray
  • 2 tbsp parmesan cheese
  • 2 tbsp whole wheat seasoned breadcrumbs

Directions:

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.


Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add drained tuna, stirring another minute.

Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

265 comments :

  1. Does it change the points value to use all-purpose or whole wheat flour instead of gluten-free flour? Also, did you serve this with any outside vegetables, or does this count as an all-in-one dish? This sounds excellent, my hubby loves tuna casserole, so he'll be very happy. :-)

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  2. Looks awesome, thanks for the GF tips! Can't wait to try it. :)

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  3. This was made and calculated with all purpose flour.
    It's a one pot meal so didn't serve a side dish, but salad would be great.

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  4. Man it has been years since I've had tuna casserole. And this one looks great! Will be trying this in the near future. Thanks for doing the hard work for us!! You are awesome!! (singing)

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  5. I also have never made tuna casserole...perhaps I should give it a try...this does look very appetizing...Blessings, Catherine

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  6. The ultimate comfort food! I'm usually against "low fat" cheese, but I'm sure it would be just fine in a casserole! This will go on my menu for next week!

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  7. Hi Gina,

    I can't eat mushrooms - any good ideas for a substitution?

    Thanks!

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    1. Just leave them out. It will taste just as good!

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  8. I wonder if it would still taste good & even better bring the points value down by using those Shiratake soy noodles instead?

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  9. Looks fantastic! I'm going to give it a shot with the Tofu Shirataki noodles and also add the broccoli in, this is perfect for the freezing cold winter comfort food needs! :)

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  10. Replace mushrooms with another vegetable you do like, some use celery or carrots.

    How are those Shiratake noodles, I've yet to taste them!! I've read bad reviews so decided not to try them, anyone?

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    1. I love the shiratake noodles! I buy the NoOodles brand. They sell them on their website and on QVC. Must admit it is a different texture, but used in a stir fry or with your bolognese sauce (WW also has a good recipe) they are awesome. TRICK to cooking them is to rinse them like crazy and then dry fry them to get all the moisture out. Then add them to your soups, sauces, etc. They take on the flavor of whatever you cook! Love your site, Gina! Thanks so much!

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  11. I've never made a tuna noodle casserole either but on your advice I will put it in next weeks menu rotation. Love this site, so many wonderful recipes! Thanks for all you do,

    Tina

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  12. The shiratake noodles have a synthetic smell to them, and kind of have a weird texture... But they are ok. I've had 2 packages in my fridge for many months if that says anything! hahah

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  13. I tried the tofu shiritaki noodles and I had to say they were pretty yucky to me. Very fishy smelling and the eating texture was not right. It's too bad because I was sure hoping I'd like them.

    That said, thanks for the great recipe Gina!

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  14. I love it when tastey food can still be healthy!
    ~Leslie
    PS I spread the word about your blog to my WW meeting adn they all love it!

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  15. I've also never had tuna casserole... and I'm from Wisconsin! I'm putting this on my grocery list this week, thanks!

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  16. Do you think this would work with chicken instead of tuna?

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  17. That's what I heard about those miracle noodles which is why I haven't tried them. Probably won't.

    I'm glad I'm not alone in never having tuna casserole. My parents were not American born so I guess that explains it.

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  18. Absolutely this will work with chicken! But then it's a chicken casserole!

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  19. I've never had tuna noodle casserole either, it just never appealed to me but this actually looks good! Will have to try it with broccoli like you said (not a fan of peas)!

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  20. Your last instruction is to put the casserole under the brolier for a few minutes, but the photo has it in a pyrex dish. My pyrex says do not use under a broiler, and my son actually had a dish explode when he did. Your thoughts?

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  21. Do you have to use frozen peas? Do you think it would be ok to use canned peas being that I have those on hand?

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  22. I'm glad you've taken the plunge into tuna noodle casserole! It is a good plunge to take:)

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  23. Made the recipe tonight - really a lovely light version. My husband is adverse to tuna casserole and made a point to tell me he liked it.

    My changes were: browned the mushrooms with the onions to get rid of some water, added minced garlic before liquids & used panko instead of breadcrumbs.

    Personally, I think I'll add another can of tuna but I'm a tuna lovin' kinda girl.

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  24. I'm lazy...I use Healthy Request Cream of Celery soup since I don't care for mushrooms. The rest is the same. I also use canned peas. I'm gona make this tonite.

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  25. I really need to make this. My husband grew up w/ a Mom who made "Tuna Casserole": Noodles, a can of tuna and 2 cans of cream of mushroom soup. No kidding. Ick! This looks infinitely better and more healthy too!

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    1. That is the exact same recipe I grew up on!!! lol

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  26. I, too, had a Purex dish explode when placed under broiler. What a mess, glass shards everywhere...
    That said, I love this recipe but have never made a tuna casserole WITH cheese, always without. So leaving out that cheese makes it less points and every bit as tasty in my opinion.

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  27. ohhhh this one is awesome! i bettter try it next time! yum!

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  28. I LOVE TUNA CASSEROLE. I am so going to try this. I was going to make chicken spaghetti casserole tomorrow but I just might have to make this instead.

    I Dream Of Size 3 Jeans

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  29. You need to make a download-able cookbook while we wait for the published version! I bet you could easily get $10 per download and we, the readers would be so freaking psyched!

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  30. I love your recipes and also that you include both the "old" points and the points plus. I am not a fan AT ALL of the Points Plus Plan so really appreciate not having to recalculate for the old points. Keep up the great work and THINK SPRING. Rosie

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  31. I had it once at a friends didn't like it. Now that I have to lose weight I will be coming to see you all the time.. Maybe I'll give it a shot.. yvonne

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  32. About the pyrex, wouldn't want that to happen to anyone! I did not keep mine close to the flame, but you raise a good point, so you probably don't want to use a pyrex.

    Canned peas would work too.

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  33. This reads a lot like my hubby's favorite post Thanksgiving meal - turkey tetrazzini. I think we'll give it a shot.

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  34. Looks really good can't wait to try! Love your site I just nominated you for a homie award!
    http://www.thekitchn.com/thekitchn/the-homies-best-home-cooking-blog-of-2011-submit-your-nominations-137088

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  35. This looks delicious, but only one ounce of pasta per serving seems a little small. Did you feel the portion size was filling?

    Also - could you substitute anything for the mushrooms, or would you recommend just omitting them?

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  36. This was filling for me, but was also full of vegetables and sauce. If you omit something it may not be as filling, so I would replace it with a vegetable you like instead. Broccoli or maybe some carrots and celery.

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  37. I LOVE the shiratake noodles! I've only had the angel hair width and they're awesome. Rinse well, cook in broth, and dry them on a nonstick pan. I've made a really spicy Asian-inspired dish, an Italian tomato sauce and chicken noodle soup. All were equally yummy.

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  38. Looks great! I have always taken the lazy route and used the healthy request cream of mushroom soup but this sounds awesome. Will be trying this weekend! I like to top off my tuna casserole with a bit of lemon juice right before serving, too.

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  39. Delicious! Especially since I accidentally added more cheese..... oh well. Thanks for your awesome recipes!

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  40. Gina, I decided I was going to try this tonight with my family. My husband and parents LOVED it and couldn't believe it was a WW friendly dish. When I tasted it, I felt like I was 10 yrs. old again. It took me back to my childhood. Thanks for an awesome recipe that we will be eating again and again!

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  41. I can't wait to try this! I have everything at home already which is an added bonus.

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  42. Tracie, I'm so happy it brought you back some happy memories!! I will be making this again and again for sure!

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  43. Comfort food!
    Without the guilt.
    Sounds like dinner for tonight :-)

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  44. Made this last night for my family. We all LOVED it! I didn't use mushrooms, and used fresh chopped broccoli instead of peas (mine were a frozen block of ice). It turned out awesome, I was really hoping for leftovers, but the 10 year old cleaned the pan! Can't wait to try more of your recipe's. I shopped for a few others and will be trying them soon. Thanks so much for taking the time to put together a great site to share your talent with us all!!!

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  45. Oh my god, my husband licked the plate clean
    :-) so delicious, thank you Gina, your recipes are the best!!!!
    Sincerely,
    Claudia

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  46. This was perfect. I loved the flavor that the sherry adds. Way better than the original tuna and noodles! Thank you Gina!

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  47. Gina, this was delicious! And great with broccoli too!

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  48. Sounds wonderful! I love tuna casserole, and am the only one in my house that will eat it. This will be perfect to make on a weekend, then freeze in individual portions for me!

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  49. I like Shiratake noodles. You have to rinse noodles really well out of bag to get rid of fishy taste. They really had no taste of their own. I've made stroganoff and fettucine alfredo with them and while the texture is different-a little rubbery, I thought they were a worthy substitute.

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  50. I made this casserole today and liked it okay. My husband thought it was good. I think it would have been better with the panko crumbs, but I used to whole wheat. I don't know what it needed, just a little "kick". It was a filling 8 points and we had a good laugh that we had not had tuna casserole since our early marriage, poor days. So just that pleasant memory was worth the recipe.

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  51. Made this tonight and everyone enjoyed it! Thanks:) I love casseroles!

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  52. Thanks for the GF substitutes! I really appreciate it!

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  53. I made this other night when it was cold and gray out and it was awesome. My husband loved it! I added some broccoli for some extra veggies. I think next time I'll use regular chicken stock instead of reduced sodium.

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  54. I've been wanting to make this forever but couldn't find a good gluten free recipe. This looks amazing!!!

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  55. I've never had homemade tuna casserole. Growing up it was Kraft mac and cheese with tuna and peas. This is definitely going in the rotation! :)

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  56. By far the best tasting tuna casserole we have ever eaten. Your recipes never fail to satisfy our taste buds!!

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  57. I'm so happy you all enjoyed it, I can't wait to make it again!

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  58. Had this for dinner tonight, we used broccoli instead of peas and it was fabulous! Even better because the hubby made it and cleaned up. :)

    Amy

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  59. I made this tonight and loved it. My 13 month old twin girls loved it too! It is so much better than your typical tuna noodle casserole. So far we have loved everything that we have made from your site. thanks for the great "skinny" recipes! You are making losing weight so much yummier!

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  60. I made this tonight for dinner and am so glad there are leftovers for lunch this week!

    I added one small head of broccoli (cut into tiny florets) and used panko instead of wheat bread crumbs. Still great!

    One important note: I couldn't find 50%-reduced-fat cheese at either of my local grocery stores, so I pulled up the nutrition information and did a point-comparison. The Cabot 50%-reduced-fat cheese and 1/3-less-fat cheese have the same number of points for 1 oz. For 4 ounces (the amount the recipe calls for), 1/3-less-fat cheese has 2 more points than Cabot (9 vs. 7). I used the old points calculator for this information since I haven't tried Points Plus yet.

    Hope this helps someone who finds themselves in the same predicament as I! Thanks, Gina!

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  61. Just made this tonight for dinner and it was wonderful. My husband loves tuna noodle casserole and grew up with it, but I had never had it, so I decided to try it....just yummy! Love your site! Tried your mustard pork chops last week and loved them too! Can't wait to try more!

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  62. I made this tonight... pretty good! I'm sure it will be even better tomorrow! Thanks for such a great site with great recipes!

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  63. Just pulled this out of the oven. I was a little scared to make this, having never had tuna noodle casserole before, and not thinking it sounded very appealing. Delicious!! I can't wait for my boyfriend to get home and try it. I am snowed in and didn't have mushrooms so I added some chopped carrots. Very yummy and perfect for a cold day. I will be making this again. Thanks for another fantastic recipe Gina!

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  64. We made this tonight - fabulous! I like the taste of mushrooms with tuna, but my husband doesn't care for mushrooms. I subbed diced celery and served sauteed onion, mushroom, zucchini and squash on the side so I could have my mushroom fix! (Easier for him to pick around them that way...)

    Excellent recipe.

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  65. Very Very Tasty! My husband and I are iced in (blizzard 2011) and have been cooking through your blog. We were extremely pleased with this recipe. Thanks for sharing so many wonderful and healthful recipes! Keep 'em coming girl!

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  66. I made this last night for me and the hubs... it was delicious! Still had the same comforting flavor profile of our more-fattening recipe, and it was even more satisfying! I also had some fresh spinach on hand to use up, so I chopped it and added that as well! Yummy!!

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  67. Can I use a whole grain pasta in this, like linguine? I'm a little confused about which type to use.

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  68. Sure whole grain linguini would work if you don't want to use noodles.

    I can't tell you how happy I am you are all enjoying this!!

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  69. Is it 4 oz of cheddar or 1 cup? The ingredient list says 4 oz but the directions say 1 cup. Just want to make sure 4 oz is enough :)

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  70. The weight is more accurate, shredded should be a cup. Go w/ 4 oz.

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  71. I just want to say YUM. I love tuna casserole but rarely make it due to the heavy points value. This version is so delicious and the lower pts value makes me want to dance! lol Another wonderful recipe, Gina. THANK YOU!

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  72. I could not find whole wheat breadcrumbs at the store. Would it effect the points much if I used regular seasoned breadcrumbs?

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  73. No, the points remain the same with regular crumbs.

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  74. I want to tell you that we totally enjoyed the Tuna Noodle Casserole. I don't recall eating this dish growing up but I'm sure I've tried it along the way. It's a repeat for sure! The tuna was VERY mild! Thank you so much for sharing. I'm a WW member and have shared your website with my fellow members. Also, I let them know that the casserole was very tasty! Thanks again!
    Susan

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  75. Gina - I am so glad you do what you do! My husband dreaded me making the tuna hotdish because his mom used to make the "cheap and yucky" kind of tuna casserole. Well needless to say he loved it! It was great and the serving size was quite large. So flavorful. THanks again!

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  76. Susan and Jill, I can't tell you how happy that makes me feel! Never had the cheap and yucky kind, but I guess I'm not missing anything! And thanks for sharing with WW members!

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  77. Gina- both hubby an I loved this one. I replaced peas with broccoli because I love broccoli so much more than peas and added another cannot tuna b/c I love tuna. You site is amazing! Love it!

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  78. I have to count my sodium carefully. You don't list that. Do you know what it is or do I need to figure it out myself? I would be using low sodium fat free chicken broth and swiss cheese since it has soooo much less sodium than cheddar.

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  79. I don't know what the sodium is, my recipes never list the amount of salt to use. It's always to taste. Sorry!

    Beth- So happy you both loved it!

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  80. My mom and I made a New Year's resolution to get together once a month to cook something low-fat and healthy. This recipe won the race!

    I agree with the other writer that the cheese that it called for was difficult to find. We had to go with something else, and used one ounce less of cheese so we would conserve on Points.

    I think it is the mushrooms that give the look of this a more professional, restaurant quality look. It was very easy to make, and low cost.

    The only thing I would say is to add more salt (it was slightly bland) or have an actual salt measurement listed. I would also add minced garlic to mine with the butter to make the flavor pop more. That's all though! Yum!

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  81. I just made this over the weekend with cubed chicken breasts instead of tuna. It was GREAT!!! Can't wait to make it again

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  82. Gina,
    I want to try this for my meal group ( we make freezer friendly meals and exchange them) Any idea on how this freezes and how long would they re-heat it for from frozen?
    Thanks! Sooo looking forward to it, looks amazing!

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  83. I just made this for dinner. Fantastic! I did add a little of this and that, things that I like. I added a little Mrs. Dash, a squeeze of half a lemon, used green pepper instead of peas (some in my house hate peas, but I love them), I also used evaporated skim milk instead of 1% because I love using it when making low fat cream sauces. What attracted me to this recipe was the sherry. It really rounds out this dish and reminds me of when I was a kid. My mother always used sherry in dishes made with seafood. So a big thumbs up to this. Awesome and thanks for sharing your yummy recipes :D

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  84. We had this tonight and I have to say it was the BEST tuna casserole I have ever had!! and so easy to make. Thanks so much. I am sure this will become a regular family favourite!

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  85. I don't like to post salt amounts because everyone has different sodium restrictions. I never measure my salt, I always do it to taste. Also, I use kosher salt which is milder and requires more.

    I did not freeze it but I'm sure this would freeze great. I can't give you an exact time without guessing. This may be best to put together, then freeze without baking so you're not baking it twice.

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  86. hi gina,
    this looks great! do you think you could substitute anything for the 1% milk? maybe greek yogurt? just checking-thanks for all of your hard work on these great recipes!

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  87. Hi Gina,

    Came across your site recently and love it! I made this casserole for dinner last night and it was a huge hit. We've never had tuna casserole before but I will definitely be making this again. My husband skeptically raised his eyebrows when I told him what we were having for dinner, but he ended up having seconds. The only change I made was to substitute green beans for the peas.

    (Also made your lightened up chicken piccata the other night to very rave reviews.)

    Thanks!!
    Annie

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  88. I'm not sure about using yogurt in place of milk. I can't really say without tasting it.

    Annie, my family did the same thing! Chicken Piccata is always a favorite of mine!

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  89. I made this tonight: served with a salad and followed it up with your Banana Cream pie. My son was like "Mom! I thought you were on a diet!!!". They had no idea they were eating lightened up versions of anything. This casserole was FANTASTIC. I followed your recipe to the letter, including the sherry, and the broiling. PERFECTION. Thank you!

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  90. graceismine2/9/11, 5:48 PM

    I don't ever eat seafood, of any kind. I am a huge fan of your site and figured that if anyone can make it taste good...it would be you! So I gave it a try yesterday. This was delicious!!! My husband and I loved it. I only made one subsititution. I didn't have sherry. I read online to substitute half apple cider vinegar and water. I've never tasted it with sherry, but this way was amazing! Thank you so much! :O)

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  91. Jennifer, so funny!!

    Gracie, I don't even think of tuna as seafood, ha ha. I'm glad you enjoyed this! I'm sure it was equally good without the sherry.

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  92. I just made this for dinner and I loved it! I haven't had tuna casserole in years since it isn't that healthy. I also used the sherry and it added great flavor. I will be making this again!

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  93. 8 points IS skinny, really. The minimum number of points anyone gets on WW = 29. So, you get a really delicious, comfort-foodish, favorite dish (for many of us who grew up on the stuff), for less than 1/3 of your daily points. That sounds skinny to me. :)

    Gina, I've lost 75.8 pounds (the .8 matters, dangit!) on WW and cook at least 3 of your recipes per week. You do so much to help us all embrace eating REAL food, just made a little skinnier, and I don't know what I'd do without your site! You rule.

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  94. This was so delicious! Never had tuna casserole except for the box kind. A keeper!

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  95. I can't stand tuna casserole, but made this tonight for DH as a surprise (it's his favorite). Let me say, this was DELICIOUS!!! For someone like me to say that is huge. The tuna was not overpowering and the creamy sauce was amazing. I will definitely make this again!

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  96. You will be! I made it 3 times since because it's so family friendly, my kids love it.

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  97. This tuna casserole is delicious. I made it this weekend. I have to say it is the best TC I have ever had. Much better than anything made with Cream of Mushroom soup. My entire family loved this, even the two year old.
    Thank you for your site. Your recipes are wonderful!

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  98. Mmmm we had this tonight for dinner. Very tasty. No shrooms, so we subbed a yellow bell pepper. Red probably would have been prettier ;)

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  99. I made this tonight and it was a hit. I was really afraid the sauce would be bland since there wasn't many spices but boy was I wrong. The sauce was amazing. I think the sherry was the kicker. This is going in the regular rotation.

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  100. The first recipe I've tried from your site....and it won't be the last! It was great. I think I will try the same idea with chicken and broccoli.

    Kay

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  101. We skipped the mushrooms & the sherry & this was absolutely divine! I'm not a huge tuna & noodles fan but this will go into my regular rotations of recipes!!! Thanks Gina :-)

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  102. I was never a fan of tuna noodle casserole, but this was amazing!!! I recently started WW, and am enjoying trying many of your recipes.

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  103. Another winner! I am addicted to your recipes! The picture won me over on this one...I've never had tuna noodle casserole, but it looked like a good comfort dish on a cold day. It was delicious. My husband and my son agreed!

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  104. Did u mean 16oz of pasta like 1lb? I am making
    It GF and my pasta comes in 16 oz not 6, on ww so need to stick to the points!

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  105. You'll have to weigh it, it was 6 oz, not 16.

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  106. I made this tonight. Did everything except the sherry. Have never had tuna casserole, and usually hate peas, but this was absolutely divine. It's also extremely filling. I couldn't finish the last few bites, even though I REALLY wanted to.

    Also have made the Baked seasoned fries, easy garlic cheddar biscuits, baked tilapia with lemon butter, and a couple others and have enjoyed everything so far!

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  107. I made this last night. It is WONDERFUL! I also left out the sherry, and used broccoli instead of peas. The portions are very filling and the leftovers today were even better!

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  108. Thank you so much for this!! Tuna Noodle Casserole was always a staple in my house growing up, and I have never been able to create something that felt right, that wasn't loaded with calories and fat.
    This is awesome, tastes great, and fits easily into my points for the day!
    Can't wait for my husband to come home to try. Also, my 16 month old LOVES it ;)

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  109. This was so super yummy!! The whole fam loved it : ) Thank you for all the great recipes!! I love this site!

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  110. I'm one of those people who open the refer door & start eating after work (after losing 70#--don't want to gain them back), so I'm looking for freezable recipes. I picked this up under the "freezer" list, but you don't have any freezing instructions. Did I miss something? Love this site--keep up the good work!!

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  111. Thanks! No I don't have instructions, I only labeled the ones I felt would freeze ok and reheat fine.

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  112. Just made it for dinner tonight, and it came out delicious :) Thank you so much for all your great recipes that you share with us on your page!! I must have made/tried a dozen of your recipes with success =0) I have recommended your site to a few WW and non WW friends and they love you and your food!! thanks again :)

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  113. This is *so* good that I'm eating it now, put my fork down, and had to tell you very quickly what a hit this is with my picky family. Thank you SO much! They also adore your mini egg omelets (which I cook in heart-shaped cupcake pans). Can't thank you enough!

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  114. Thanks Evelyn, and thanks for putting your fork down to comment! Cute idea making the egg omelets in heart shaped pans!

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  115. I made this last night up to the breadcrumbs part. I refrigerated the dish and left the rest for my husband tonight. He easily added the breadcrumb mixture and baked (he is a terrible cook). He had some for dinner before going to play hockey and I ate mine after I got home from grad class. He left a note; "Awesome dinner sweetie! Love you!" I think that says it all. I can't wait for him to get home so we can cut into your banana cream pie I made last night too!! Thanks Gina

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  116. This was my first tuna casserole ever as well (eating and making). My boyfriend grew up on it but doesn't like mushrooms so this was a hit because it didn't involve cream of mushroom soup. We substituted the mushrooms for celery and added a bunch of broccoli as well and it was great! We ended up having a "skinnytaste" week trying to use recipes that used some of the same ingredients. I cooked chicken in the crockpot (lifesaver!) and made chicken broth and was able to use that on many things, including this. So far in the last week we have made white bean stuffed green peppers, tuna casserole, cilantro chicken salad, and tonight we are making the white bean chili (which is my absolute fav skinnytaste recipe!) Love your blog!

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  117. Sarah, that really does say it all! Thanks for sharing!!

    Monica, Thank you!! Isn't the shredded chicken in the crock pot a life saver! Have a great day!

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  118. My son is allergic to eggs, would this work with any non-egg noodles? Any recomendations on type of noodle to use that does not contain eggs?

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  119. I usually eat the weight watchers tuna casserole, but I made this last night and it spoiled me! I made it without peas and mushrooms and it was still delicious! I love your recipes!

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  120. Hi Gina,
    Just want to let you know that I LOVE LOVE LOVE your site!! I started WW almost 4 months ago, and my biggest challenge was how to cook for 2: my husband is vegeterian, and I am not: he is also kinda skinny, and loves pasta, pizza, cheese, etc. He is not at all the quinoa veggi type! So dieting would mean: cooking 2 dishes! but with your blog I found the perfect solution! I did changed the tuna noodle casserole and used brocoli, green beans and peas: he loved it!! He asked me the next day for the leftover (which he never does).
    Your blog has also triggered my creativity in cooking! Yesterday I made the muffins with papaya, but I didn't have enough of it, so used some mango and pineapple (and here I made tropical muffin): they were awesome, but I guess I should use whole wheat flour for pastry and not normal whole wheat flour> But still awesome!
    This morning, I woke up and thought: let me have some nice and healthy breakfast: and I made the mini cheese omelette, and got ready while they were cooking (I used asparagus instead of brocoli though), soooooo yummy!!!!
    I love the fact that your recipe are easy and very comprehensibly written, and Oh so tasty! You are making my WW journey a fun and loving one, and you have def played a role in my change of lifestyle! Thanks thanks thanks!!!
    Shital

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  121. As always Gina another out of the park home run!! You have great recipes....please keep them coming!!

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  122. Chelsea, I think it has egg whites, you could always use pasta, I would just check to make sure there are no eggs.

    Martha, thanks for trying my version!

    Shital- I'm happy you are able to cook one meal for the two of you. I am also happy to inspire you in the kitchen, it should be fun!

    Karen- thank you!

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  123. Elizabeth T3/23/11, 5:22 PM

    Gina, I found this recipe under "freezer-friendly recipes". Do I freeze this after baking/broiling or before? How do I thaw it? How do I reheat it? I'd like to stock my freezer to save time, but not sure how to go about it. I'm still learning a lot about cooking, and your website has been my go-to for months now. Thanks!

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  124. Freeze it before baking since everything is cooked. Top with breadcrumbs when you are ready to bake.
    Let it cool before freezing and wrap it tightly. To heat later you can either thaw it in the refrigerator the day before, or bake it frozen. It will need to bake much longer frozen, 1 to 2 hours.

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  125. This is my second time making this and again a huge hit. The first time I made it exactly, this time I substituted canned chicken breast chunks instead of tuna and broccoli instead of peas. Thanks again, Gina.
    My hubby is wondering about a 'Gina' version of alfredo?

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  126. This was delicious! I made it on Wednesday night this week, and it was even better the next night after all the flavors really melded. My husband loved it too! Great job, Gina!! I refer all my WW friends and others I know are calorie conscious to your site. Glad you're out there making the healthy life choices so much better. YUM!

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  127. i've never had tuna noodle casserole before making your recipe and now it is the only kind i'll eat. it was amazing!!! tonight i'm making the low fat baked ziti with spinach for friends. thank you so much for the amazing recipes. they are really helping me stick to the new points plus plan.

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  128. @ Angela a "Gina" alfredo would make my day. I am adding this one in for Friday Meals! I have just started on WW and Gina's blog has made me and my hubby the happiest people alive. From Carnitas to Crepes we are loving life!

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  129. I'm so happy you all like it, I've made this many times since with many variations!

    I've attempted skinny alfredo a few times but nothing good enough to post. Tried it with low fat cream cheese... blah!!! I won't give up until I get it, I promise!

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  130. I liked this recipe and it tasted really good, but the "sauce" seemed a little thin. Any idea's where I went wrong?

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  131. Candy, perhaps it needed to simmer a little longer to reduce and thicken before adding the cheese.

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  132. I made this tonight and it was so delicious. Gina I am addicted to your website and can't wait to make more stuff. :)

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  133. Hello Gina,

    Question about the cheese.

    Ingredient list says 4 oz of cheese; instructions say to add 1 cup of cheese at the end. I'm under the impression that 1 cup is 8 oz... Am I confused on weight vs. measurement; solids vs. liquids?

    Making this as I type so I'm just going to add a cup - I figure too much is better than not enough when it comes to cheese ;) Hoping the points value accounts for 1 cup!

    -Catherine

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  134. It's always most accurate to weigh it but 1 cup shredded cheese is about 4 oz.

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  135. So I tried this with chopped turkey instead of tuna - fabulous! I don't know what it does to the points value, but it tastes just like the turkey tetrazzini recipe my husband loves only with much less work. Thank you so much, Gina! I get raves every time I make it.

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  136. I've made this a few times and love it! Tonight i'm trying out a noodle free version. Sliced zucchini for noodles and extra mushrooms! Wish me luck!

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  137. My family loved this! I put celery in it to give it a little crunch.

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  138. I am baking this right now and I tried a bite before putting it in the oven. Very tasty! Hubby likes your recipes to so thank you :)

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  139. I've made this with chicken, turkey sounds great too!!

    Girlkevin, how did it turn out?

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  140. Everyone else was having pizza, and I wanted something else....So I made this!! It sounds like a lot of steps, but when I got going it was easy and terrific!!! One of my son-in-laws friends ate a big bowl of it too!!!

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  141. Gina, it turned out just as delicious, however it was a little bit more liquidy without the pasta soaking some of that up, but I didn't mind because it still tasted great! Any ideas for a thickener that wont add more points?

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  142. You can use a tad less broth next time. Glad you liked it!

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  143. I doubled the recipe and served it tonight for a church group. I have made tuna noodle casserole before, but this was first time with Gina's recipe. EVERYONE really liked it. It is definitely a keeper!

    I served it with a green salad and crusty sour dough bread (sliced, spread with butter and heated in oven).

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  144. Finally made this after wanting to try it for weeks. I haven't had tuna noodle casserole in 20+ years and it's better than I remember. THANK YOU!

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  145. I made this tonight and it was delicious! I used the shirataki noodles, which I thought were great with the recipe.

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  146. I doubled the recipe and used whole wheat extra broad noodles and it was so delicious!!! I like this better than using the cream of mushroom or whatever the traditional recipes call for, the consistency was perfect and it was full of flavor. I have turned 4 people to your website and we are all very happy to be cooking your recipes!!

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  147. I'm from the South and I grew up on tuna casserole but with white rice instead of noodles. I like the rice better. My boys (7 & 10) LOVE the rice tuna casserole I used to make but no one in the family really liked this one. I think the mushrooms were a little much. I might add 1/2 cup matchstick carrots and 1/2 the called for mushrooms. I'll try it again using brown rice, carrots and 1/2 the mushrooms and get back to you! I do LOVE this site. I've told everyone I know about it!

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  148. This was fantastic! I don't think I've ever had this dish before but can't imagine making it with a can of mushroom soup (yuck!) I even got my hubby to eat it and he hates mushrooms and peas! I added an extra cup of peas and only used 6oz of mushrooms, which I cut up into smalled pieces (was afraid hubby would try to pick them out if he saw them) it turned out great! This is the 5th recipe of yours that I've made this week and they've ALL been wonderful!
    -Kristen

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  149. Wanted to note that there is a discrepancy between your ingredients and your prep process. You have 4 oz of sharp cheddar on the ingredients, but note use 1 cup (8 oz) on the prep process.

    Love your blog!

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  150. This is so good! I will definitely make this again.

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  151. Making this tonight, but using the base recipe and substituting chicken and spaghetti to make a tetrazzini. Thank You Gina! you ROCK!!!!

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  152. I have grown up with tuna noodle casserole - from my mom's unhealthy loaded with cheese and potato chips, to our modified low sodium mushroom soup and add veggies version. I was a little apprehensive but loved the lightened up taste in this recipe. Great job!

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  153. Thank you for sharing! Happy to have found your site awhile back and just made this one for my family today. Everyone loved it!

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  154. I'm a tuna casserole fan and this is the best (and lowest calorie) one I have had. Thanks Gina!!

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  155. I HATE tuna, but wanted to use the pantry stuff and incorporate more fish... I'm happy to say I LOVE this casserole!!! I even had leftovers the next day :D

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  156. Wonderful, wonderful recipe!!! I didn't have cheddar, so I used Sargento 2% mozzarella instead...also used diced red bell pepper in place of the mushrooms (for the hubby's taste). This is hands down the BEST tuna noodle casserole my hubby and I have ever had! Thank you for your great recipes.

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  157. My husband detests peas, so I substituted them with shelled edamame. He had turned up his nose when I bought 2 cans of tuna as part of my hurricane preparedness, but gave me the thumbs up after I made this dish on the down low. Awesome recipe and I love the mushrooms!

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  158. I made this yesterday and as I was making it I suddenly remembered that I had tried serving my boyfriend a tuna casserole (that used rice) not too long ago and he hardly ate any of it.

    However, when I made this one for the two of us he ate ALL OF IT. I had one serving.. he had three and then later went back and finished the rest. (he's 6'4" so he can eat a lot). This recipe is so much better than the other ones that I've tried. Thanks again! I cook consistently from your website more than any other blog.. and I read a lot of blogs :)

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  159. Can't believe anyone can say they've never had tuna casserole! I was raised in the midwest, and we didn't have much money, tuna casserole was a staple!! I've made it so many times, I can't count. But this recipe looks awesome! Can't wait to try it!

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  160. I have never made a tuna casserole either... until today! This is absolutely WONDERFUL! I did add a little cayene pepper to add some zing. I don't have enough days to make all the great recipes you have posted on this site - they all sound great and your pictures are so helpful and pretty. Thanks for this gift.

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  161. So glad you all like it!! It's cold weather comfort food!

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  162. What is a serving size? 1/6 of the whole pan? Thanks!

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  163. I was wondering if omitting the sherry will affect the point value at all? That's the only ingredient I don't have, so I was just wondering if that would change it! Thanks!

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  164. My husband detests tuna casserole. In fact, in 13 years of marriage, we've never eaten it. I have never made one. They have sounded good to me, but not wanting to be the only one eating it, I've never tried. I love this website, though (and rave about it every chance I get to whoever will listen), so I thought I'd give it a shot. The DH doesn't like cream sauces or fish in any pasta, so this had a lot of strikes going into it. When he heard what we were having, there was much tension in our happy home while waiting for it to finish in the oven. (I made sure to have it there before he got home so he wouldn't have a choice but to try it!) The result? "It's not bad. It's not my favorite. But it has a lot of flavor which is nice." He's still not a fan of fish in pasta, but he finished his serving. That says A LOT for this very picky eater. Thanks, Gina, for making my WW experience enjoyable, for feeding my family well, and for giving me something to tell my neighbors about. :)
    -Linna

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  165. Wow! This recipe takes me back to my childhood, I used to love tuna casserole as a kid and I still do! I'm happy to have this recipe on WW

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  166. Gina, you are just the best! Love this site. Made this for dinner the other night for some VERY reluctant eaters who aren't fond of tuna. Everyone gobbled it up, and the leftovers are even better. Thank you so much!

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  167. So yum! The boyfriend doesn't like mushrooms so we subbed water chestnuts which added a nice crunch. He had seconds! A definite make again!

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  168. Made this tonight and YUMMY!!! Very easy to make and delicious!! I am a diabetic and it was wonderful having a little pasta for a change and appreciate that all your recipes have the carb count on them!!

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  169. I made this tonight and it was delicious. My husband loves tuna casserole but i have not made it since joining WW. This taste much better then the ones I used to make with the cream soups. Thanks Gina for the great recipes. Not only are they tasty and easy to make but I was able to make it without making a special trip to the store.

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  170. My husband was hesitant about this dish, but he loved it! I did replace the peas with edamame, though, and it turned out excellent, I'm not very good about guesstimating 1/6th of a dish. Is it about 1 cup per serving or 2?

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  171. Hi Gina,

    Long time lurker, first time poster. ;) I don't like to comment on recipes until I've made them, so I waited...and waited...until I had made this. And it was wonderful! I know it says 1/6th is a serving, but - well, I went and hit the treadmill last night so I could have more. :D It was delicious! Took a little longer to make than I expected, but that'll go down over time as I make it more often. Thanks for the great recipe.

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  172. Does the recipe mean to call for 6oz of noodles? I feel like this would be a TON of sauce and no noodles. I originally cooked 6oz but once the sauce was done i convinced myself it must have meant 16oz (a standard bag of egg noodles) and went ahead and made the rest of the bag---this seemed to be a good proportion to me. I was just curious???

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  173. I only have soy milk. Will this work in place of 1% milk?

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  174. Just made this for dinner tonight. I was craving something warm, comforting and that employed canned tuna (which I had plenty of.) It was delicious! I didn't have Sherry, so I used vermouth instead. I halved the recipe since it's just me I'm cooking for, but I think I used too much pasta because it wasn't wet enough. I had to add a little extra milk and chicken stock to compensate, but again, delish! Very happy.

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  175. Making this tonight. I have made this several times and it's fantastic. I also like it with spinach added instead of the peas. I had a request for no peas and it also came out delicious. Thank you for your recipes. They really help keep me on track.

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  176. We've made this recipe several times now, and keep loving it more and more! Thank you for such a tasty and reasonable points+ value meal!

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  177. I substituted frozen peas for frozen Edamame for extra protein. Yum!

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  178. Absolutely love it! Thank you!

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  179. Made this tonight for the first time and loved it! Tuna noodle is one of my husband's favorites and he said this was the best he ever had! Love your blog!!!

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  180. I was just talking about having a craving for Tuna Noodle Casserole with a couple of my co-workers. Going to have to try this version.

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  181. I made this chicken, but how long does this last in the fridge?

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  182. This is one of my favorite skinnytaste recipes. Do you have any suggestions on a way to freeze it and (successfully) reheat it later? Thank you!

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  183. I just made this for dinner tonight. I used Fiber Gourmet rotini pasta, added about a cup of broccoli, a little nutmeg to the sauce, used 33% less fat sharp cheddar cheese, and topped with about 3T of panko breadcrumbs. Even though the cheese I used added a bit more calories, I think the pasta lowered it, so it's about the same. It was divine! I always loved my Mom's tuna noodle casserole growing up, but this one is even better! And I can't believe it's healthy. So rich and creamy! Thank you! Thank you! Thank you!

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  184. I made this tonight. I used FF milk because it was all I had on hand. I also added fresh-frozen green chile (I have a freezer full, being from New Mexico) and minced garlic. It was delicious!! Thanks for the continued yummy recipes.

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  185. Made this for dinner tonight exactly as written and loved it - even the husband who doesn't care for tuna casserole has called the leftovers for his lunch tomorrow! Great recipe!

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  186. Gina, how do you think this would freeze? I'm only cooking for two so this would be too much for us. But it would be nice to be able to freeze half for another time.

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  187. Tuna Noodle Casserole is one of my all-time favorite comfort foods. As soon as it's no longer 100+ degrees here... I'm trying this recipe!

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  188. I made this not too long ago and my little grandson absolutely loved it. He is such a picky eater so we were very surprised. He has requested casserole every week since. He gets it this week. Thanks for making a favorite healthy.

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  189. This was awesome! I've only made tuna noodle casserole a couple of times but I'm sure it was with cream of mushroom soup or something. Ick! My mother hadn't had tuna noodle casserole in 20+ years and said this was her favorite ever. My husband had 3 servings. I didn't tell him it was healthy (although after 3 servings, that probably doesn't matter) :)

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  190. Made this tonight for dinner, such a great fall casserole, love that there is no mayonnaise!! Even my picky 4 year olds ate it, thanks for the recipe Gina!

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  191. I made this today and it turned out amazing!! i have even been a fan of tuna noodle casserole but this has changed my mind! i did use spinache noodles, and replaced the milk with fat free sour cream (fiances request). new fav fall casserole for sure! Thanks!

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  192. made this last night and it was winner! only thing I did different was add fresh garlic (about 2 cloves), used mild cheddar cheese because I don't like sharp. I will say the next time I will not add peas I didn't care for that texture or flavor but overall this was a good recipe and I will be making it again.

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  193. I make many of Gina's incredible recipes. As a 2 1/2 year weight watchers member, I get to cook and take all the guessing out of figuring out the points. That said, I don't often comment. But this dish was incredible. I loved it and my boyfriend (who can't keep track of a all my hungry girl, skinny taste, skinny kitchen blogs) went up for seconds. I plan on making this one a staple.

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  194. Made this last night and it was delicious! Thank you so much for sharing such wonderful recipes!

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  195. I have never had tuna noodle casserole before, the idea always kind of grossed me out. I made this with broccoli instead of mushrooms and I only had one can of tuna. It just came out of the oven and is delicious!

    I have made a bunch of Gina's recipes and so far all of them have been great.

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  196. My husband and I have deemed this our favorite dinner; however we have loved all of our skinnytaste recipes. I made this before with mild cheddar and this time i made it with sharp like the recipe called for, and it was so much better.
    Because of you, I cook for my family and actually starting to like it!

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  197. wow amazing!! Made this tonight (but added broccoli and bok choy instead of peas because we don't really like peas)and it was SOO good! My three year old asked me to make it again tomorrow lol I'll definitely be making it again!

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