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.