A tuna noodle casserole is the ultimate comfort food, in my book. But the downside of the homey, traditional casserole is its fat and calories. With cream of mushroom soup, half-and-half, tuna packed in oil, butter--it’s loaded.
This reduced-fat version still has the flavor of those tuna noodle casseroles from childhood, but skips the soup and uses nonfat milk and nonfat half-and-half. The nonfat half-and-half, which can be used like regular half-and-half in most recipes, can be found in the dairy case at well-stocked supermarkets.
I like to use a small amount of butter for brushing the casserole, adding a bit in the cream sauce and toasting the bread crumbs. With all the fat that has been cut, a little butter is worth it.