WEIGHT WATCHERS TUNA CASSEROLE RECIPES

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HOMEMADE TUNA NOODLE CASSEROLE RECIPE - SKINNYTASTE



Homemade Tuna Noodle Casserole Recipe - Skinnytaste image

Tuna casserole, the quintessential American dish. Perfect for potlucks and under $10 to make. Made with canned tuna, mushrooms, peas and noodles in a creamy sauce (and no canned soup) finished with toasted breadcrumbs – so good!

Provided by Gina

Categories     Dinner

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 14

6 oz no-yolk noodles (Ronzoni Healthy Harvest, or brown rice pasta for gluten free)
1 tbsp butter
1 medium onion (minced fine)
3 tbsp flour (gluten free use rice flour)
1 3/4 cups fat free chicken broth
1 cup 1% milk
1 oz sherry (optional)
10 oz sliced baby bella mushrooms
1 cup frozen petite peas (thawed)
2 5 oz cans tuna in water, drained (I used albacore)
4 oz 50% reduced fat sharp cheddar
cooking spray
2 tbsp parmesan cheese
2 tbsp whole wheat seasoned breadcrumbs

Steps:

  • Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
  • Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
  • Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
  • Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
  • Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
  • When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
  • Add drained tuna, stirring another minute.
  • Remove from heat and add the reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
  • Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
  • Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

Nutrition Facts : ServingSize 1 /6th of casserole, Calories 318 kcal, CarbohydrateContent 34.3 g, ProteinContent 27.3 g, FatContent 7 g, SaturatedFatContent 4 g, CholesterolContent 34 mg, SodiumContent 660 mg, FiberContent 3.6 g, SugarContent 6 g

ZUCCHINI HERB CASSEROLE - ALLRECIPES



Zucchini Herb Casserole - Allrecipes image

I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.

Provided by Debi Blair McGinness

Categories     Tomato Side Dishes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 12

⅓ cup uncooked long grain white rice
⅔ cup water
2 tablespoons vegetable oil
1 ½ pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 ¼ teaspoons garlic salt
½ teaspoon basil
½ teaspoon sweet paprika
½ teaspoon dried oregano
1 ½ cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

Steps:

  • Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
  • Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
  • Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 266.3 calories, CarbohydrateContent 16.5 g, CholesterolContent 39.5 mg, FatContent 17.5 g, FiberContent 2.5 g, ProteinContent 12.4 g, SaturatedFatContent 8.7 g, SodiumContent 628.3 mg, SugarContent 3.8 g

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