I have mixed luck with Tuna Casseroles. Either the pasta isn't cooked right, the topping is weak, or there just isn't enough tuna. Today, determined to cook a winner, I decided to take the best parts of several Tuna Noodle Casserole recipes and create a version of this traditional dish that was delicious yet not too fattening. I used fresh vegetables to improve the nutrition in this dish. The veggies not only added a health boost, but were also one of the tastiest components of the casserole.1/2 Large Onion (or one small one)
1 Cup of Green Beans, either fresh or frozen ones that have been defrosted
1 Cup Grated Sharp Cheddar
1 Tbsp of Parmesan Cheese
Mix these ingredients well with a spoon, so that the liquid fully covers all of the pasta.
Sprinkle the Parsley Flakes over the top to make sparse flecks over the crumbs.
Bake at 350 Degrees for 30-35 minutes.
Enjoy your casserole!
If anyone has the Weight Watchers Tools and wants to build out this recipe, I would be really interested in knowing how many points this has on their site. I calculated it out on a nutrition site and ended up with these numbers...
For Serving 6 people with this recipe, per serving you get:
14 Grams of Fat
2.6 Grams of Fiber
I calculate that on my WW calculator to be about 7 Points a serving.