Diabetic Cooking

Enlightened Tuna Noodle Casserole



  • 4 ounces uncooked elbow macaroni
  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 1/2 cup thinly sliced celery
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons whole wheat flour
  • 1 teaspoon dried thyme
  • 1/8 teaspoon white pepper
  • 1 1/2 cups fat-free reduced-sodium vegetable broth, warmed
  • 2 packages (3 ounces each) albacore tuna
  • 1/2 cup fat-free cottage cheese
  • 1 teaspoon ground paprika
  • Fresh dill sprigs (optional)


Preheat oven to 375°F. Spray 8-inch square baking dish with nonstick cooking spray.

Cook macaroni according to package directions, omitting salt. Drain; set aside.

Heat oil in large nonstick skillet over medium heat. Add onion; cook and stir 3 minutes. Add celery and bell pepper; cook and stir 3 minutes. Sprinkle flour, thyme, and white pepper over vegetables; cook and stir 1 minute. Gradually stir in broth; cook and stir until thickened. Remove from heat.

Stir macaroni, tuna, and cottage cheese into skillet until well combined and macaroni is evenly coated. Transfer to prepared dish; sprinkle with paprika.

Bake 20 to 25 minutes or until heated through. Garnish with dill sprigs.

Yield: 4 servings.

Serving size: 1/4 of casserole.

Nutrition Facts Per Serving:
Calories: 231 calories, Carbohydrates: 30 g, Protein: 15 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 10 mg, Sodium: 369 mg, Fiber: 3 g

Exchanges per serving: 2 Bread/Starch, 1 1/2 Meat.

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