Tuna Noodle Casserole

I’ve been meaning to make this recipe for over 8 months, but just never got around to it.  This version is inspired by Hungry Girl, but I changed it quite a bit to suit my tastes.  Growing up my mom never made something like this, so it was fun to try to make a very traditional “comfort food” recipe.

Ingredients

(Not pictured: grated Parmesan cheese)

12.5oz Dreamfields whole wheat elbow macaroni

12oz frozen, shelled edamame

2  6oz cans Albacore tuna in water, drained

2 cans Campbell’s Healthy Request 98% fat-free condensed cream of mushroom soup

4 wedges Laughing Cow Light cheese, swiss flavor

4 TBSP Parmesan cheese

cayenne pepper, to taste

black pepper, to taste

salt, to taste

Makes 6 7-point servings. (I plugged it all into the WW.com eTools Recipe Builder).  Obviously, if you made the portion size smaller, the points would decrease.

Directions:

Boil pasta in water until al dente, about 7 minutes.

Place frozen edamame in colander and rinse with cold water. Drain pasta over edamame in colander to defrost.

In a large pot (I used the one I cooked the pasta in), add tuna, cheese wedges, cream of mushroom soup, salt, pepper, cayenne, and 2 TBSP Parmesan cheese.

Combine all ingredients, mixing well.

Spray a baking pan with Pam and add pasta mixture.

Sprinkle remaining 2 TBSP of Parmesan over casserole.

Bake in a 375 degree oven for 20-25 minutes.

Enjoy!

The reason I made this recipe with edamame instead of the more traditional peas is that I hate peas.  Plus, I figured that the edamame added more protein and still retained the look of the dish.