Italian Tuna Noodle Casserole

Fish and Vegetarian

With Lent approaching,  I love simple non meat recipes that are relatively healthy, easy to prepare and do not require a lot of fancy ingredients.  Here is one of my all time favorites! Pretty much all the fixings you will need are probably right in your pantry!  In fact, it is a variation of the tuna casserole recipe that my mother used to make! I have lightened it up a bit; instead of heavy cream, I use skim milk. Also, in place of condensed cream of celery soup, I used Campbell’s healthy request Cream of Celery Soup which is lower in fat and salt. This is a delicious dinner on a busy weeknight! Prepared and ready in just 45 minutes, I think you will find this to be a family favorite! Try this for dinner during this Lenten season with a crisp green salad!   Your family will love it!  Serves 6

Italian Tuna Noodle Casserole

1/3 Cup Butter

6 Green Onions, chopped

2-10.5 Oz. Cans Campbell’s Healthy Request Cream of Celery Soup

1 Cup Skim Milk

1/2 Cup Grated Romano Cheese

4-6.5 Oz. Cans Tuna in Water, drained

1-6 Oz. Can Large Black Olives, drained and sliced

3 Tbsp. Lemon Juice

2 Tbsp. Dried Oregano

1 Tsp. Black Pepper

1 Tsp. Garlic Powder

8 Ounces Light N Fluffy Extra Wide Egg Noodles, cooked and drained

Romano Cheese for top (optional)

Heat oven to 350 degrees.

In a medium sized skillet over medium high heat, melt butter.  Add chopped green onions and cook, stirring occasionally, until crisp tender; about 5 to 6 minutes.  Set aside.

In a large bowl, whisk the soup with milk.

Add cooked green onions.


Add the drained tuna.

Add Grated Romano Cheese

Add lemon juice and spices.

Add sliced black olives, reserving about 1/4 cup for the top.

Add cooked noodles.

Mix well together and pour into a greased 2 quart casserole dish.

Top with the remainder of the sliced black olives and sprinkle with additional Romano cheese, if desired.

Cover and bake at 350 degrees for 25 minutes.

Serves 6