TUNA CASSEROLE HEALTHY RECIPES

Name: Healthy Tuna Casserole (Low-Fat)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 serving(s)
Ingredients: 4 cups dry whole wheat fusilli (can use penne pasta or similar); 1 small onion, finely chopped; 2 (6 ounce) cans solid white tuna, water packed, well drained (can use 3 cans); 2 (10 ounce) cans fat free cream of celery soup or 2 (10 ounce) cans cream of mushroom soup, undiluted; 1/2 cup low-fat mayonnaise; 1 cup skim milk or 1 cup 1% low-fat milk; 1 (10 ounce) can sliced mushrooms, well drained; 1 tablespoon Mrs. Dash seasoning mix; 1/2 teaspoon garlic powder; 1/2 teaspoon coarse black pepper (or to taste); 1 cup grated reduced-fat cheddar cheese (or to taste)

HEALTHY TUNA CASSEROLE (LOW-FAT) RECIPE - FOOD.COM

Healthy Tuna Casserole (Low-Fat) Recipe - Food.com image

Cooked chicken breast may be used in place of the tuna, if desired add in 1 cup low-fat grated cheddar cheese to the soup mixture, this is only optional --- for Weight Watcher's program 1 serving = 7 points :)

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

4 cups dry whole wheat fusilli (can use penne pasta or similar)
1 small onion, finely chopped
2 (6 ounce) cans solid white tuna, water packed, well drained (can use 3 cans)
2 (10 ounce) cans fat free cream of celery soup or 2 (10 ounce) cans cream of mushroom soup, undiluted
1/2 cup low-fat mayonnaise
1 cup skim milk or 1 cup 1% low-fat milk
1 (10 ounce) can sliced mushrooms, well drained
1 tablespoon Mrs. Dash seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon coarse black pepper (or to taste)
1 cup grated reduced-fat cheddar cheese (or to taste)

Steps:

Set oven to 350 degrees F.
Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture).
Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
Add in onion and tuna; toss to combine.
In a saucepan heat soup with milk until smooth.
Stir in mushrooms mayonnaise, Mrs Dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
Transfer mixture to prepared baking dish.
Bake for about 30 minutes.
Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.

Nutrition Facts : Calories 83.1, FatContent 2.9, SaturatedFatContent 0.5, CholesterolContent 11, SodiumContent 150.8, CarbohydrateContent 3.1, FiberContent 0.5, SugarContent 0.9, ProteinContent 11

HEALTHIER TUNA NOODLE CASSEROLE RECIPE | COOKING LIGHT

Healthier Tuna Noodle Casserole Recipe | Cooking Light image

A comfort-filled classic, the traditional dish features a cast of hefty characters—cream, cheese, and noodles—and delivers nearly 700 calories and a day’s worth of sat fat with just one helping. In an attempt to introduce fresher ingredients while staying true to the classic, we start by bolstering the filling with meaty mushrooms, lots of aromatics, and herbs. Tomato paste adds a tangy counterpoint to the creamy, noodle-coating sauce, while Dijon mustard and lemon zest add zing. Canned tuna is a pantry staple that takes center stage in our remake (with just as many beneficial omega-3s as fresh). In lieu of a breadcrumb or potato chip topper, we use fresh dill and sharp cheddar to round out this dinner with bright flavor and cheesy goodness for less sodium.

Provided by Jamie Vespa, MS, RD

Total Time 55 minutes

Yield Serves 6 (serving size: 2 cups)

Number Of Ingredients 19

Ingredients

12 ounces uncooked whole-wheat egg noodles
1 tablespoon canola oil
8 ounces cremini mushrooms, chopped
1 cup chopped yellow onion
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme leaves
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups unsalted chicken stock
2 1/2 cups 2% reduced-fat milk
1 tablespoon tomato paste
2 teaspoons Dijon mustard
2 teaspoons lemon zest plus 1 1/2 tablespoons fresh lemon juice
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 (4-oz.) cans unsalted albacore tuna in water, drained
2 tablespoons chopped fresh dill, plus more for garnish
Cooking spray
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)

Steps:

Preheat oven to 375°F. Cook noodles according to package instructions until very al dente, omitting salt and fat. Drain and transfer to a large bowl. Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly. Add butter; stir to melt. Whisk in flour; cook until roux is golden, about 1 minute. Whisking constantly, add stock; bring to a boil. Reduce to a simmer; whisk in milk, tomato paste, mustard, lemon zest and juice, salt, and pepper. Return to a simmer; simmer 2 to 3 minutes. Pour mixture into bowl with noodles. Stir in tuna and dill. Coat a 13- x 9-inch baking dish with cooking spray. Transfer tuna mixture to baking dish; top with cheese. Bake at 375°F until bubbly and cheese is melted, about 15 minutes. Let stand at room temperature 5 to 10 minutes. Garnish with dill.

Nutrition Facts : Calories 439, CarbohydrateContent 55 g, FatContent 13 g, FiberContent 7 g, ProteinContent 30 g, SaturatedFatContent 6 g, SodiumContent 640 mg, SugarContent 9 g, UnsaturatedFatContent 5 g

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