Meals Matter

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Contributed By: wandas
Weight Watchers

Lighten up this family favorite with reduced fat mayonnaise, sour cream, and cheese.

Ingredients

12 oz Uncooked egg noodles

12 oz Water-packed tuna fish, drained

2 cup Button mushroom(s), sliced

1 cup Frozen green peas, thawed

16 oz Fat-free sour cream

1/2 cup Fat-free mayonnaise

2 tsp Dijon mustard

1 tsp Dried thyme

1/2 tsp Table salt, or more to taste

1/4 tsp Black pepper, or more to taste

1/2 cup Shredded reduced-fat Monterey Jack cheese, or reduced-fat Swiss cheese

Preparation

Preheat oven to 350ºF.

Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.

Whisk sour cream, mayonnaise, mustard, thyme, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.

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