Who doesn’t love Tuna Noodle Casserole??
Seriously. It’s probably one of the best things out there. (Tuna Helper, anyone? Don’t lie, you know you totally eat and enjoy it.)
But according to Hungry Girl, an average portion of Tuna Noodle Casserole is absolutely terrifying stat-wise.
So I skinnified it (without those gross disgusting tofu noodles…sorry HG, I think they’re terrible) and stuffed it into some tomatoes. CHECK IT!
Skinnified Tuna Orzo & Rice Casserole
Serving Size: 1 Cup
Fat: 7.4 g
Carbs: 30 g
Fiber: 4 g
Protein: 11 g
1.5 C Orzo & Rice mixture (already cooked)
Cooking Spray or 1 tsp oil
1/2 onion, chopped
1 carrot, chopped into chunks
1/2 C corn
1/2 C frozen peas, thawed
12 oz canned tuna
1/2 can 98% FF condensed mushroom soup
1/4 C nonfat milk
1 tsp minced garlic
3 wedges Light Laughing Cow
Tomatoes for stuffing (opt)
In the skillet, heat the pan (and oil, if using) over medium. Add the onions and cook until starting to get translucent. Add the carrots, peas, corn, and tuna, and cook for 2-3 minutes, to heat everything up. Add the soup and stir to coat the veggies and the tuna; add the milk, cooking until the sauce has thickened, followed by the minced garlic, salt, and pepper.
Here, add the orzo mixture and the wedges of Laughing Cow cheese. Keep stirring until the cheese and carbs have been completely blended into the dish. The cheese takes a while to melt, so I recommend breaking each wedge into a few pieces.
Now, you can totally eat it right from the skillet like this:
Or you can hollow out two large tomatoes per 1 C of tuna casserole (about 7 all together), and bake for 15-20 minutes at 375 degrees.
This would also be great in red peppers. It’s totally up to you. Regardless, it’s a delicious, skinnified, easy, and fairly inexpensive meal…I know I generally have all of these things on hand in my pantry & fridge, so it will be an easy dish to just whip up when necessary.