High on Low Fat

Many thanks to Donna Deane for the “Low-Fat ‘50s Tuna Noodle Casserole” recipe that appeared in the Food Section on Sept. 15.

When my husband and I met in 1960, he was a single guy doing a little cooking but looking for someone else to fix his meals. Part of his limited repertoire included tuna noodle casserole, and he actually thought he’d invented it himself (not realizing it was on the label of every Campbell’s Cream of Mushroom Soup can)!

We got married eight months later, and I’ve been cooking ever since. For a long time, tuna noodle casserole continued to be one of our favorites, but in recent years, various health concerns forced me to eliminate it because of the fat content. So when I saw this recipe in the paper, I knew I had to try it. I’m happy to say that this version, although more work, is every bit as good as we remembered the original one being.

--MARJORIE FLATHERS, San Bernardino