HEALTHY TUNA CASSEROLE RECIPE | ELLIE KRIEGER - FOOD NETWORK
This is a surprisingly lowfat version of the classic tuna casserole you grew up with. You make your own creamy mixture, which replaces the high-fat condensed soup in the original version. Fresh bread crumbs toast right on top of the casserole!
Provided by Ellie Krieger
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings, serving size, 2 1/2 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
- Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.
Nutrition Facts : Calories 476 calorie, FatContent 6.5 grams, SaturatedFatContent 1 grams, CholesterolContent 66 milligrams, SodiumContent 1023 milligrams, CarbohydrateContent 60 grams, FiberContent 11 grams, ProteinContent 45 grams, SugarContent 14 grams
HOMEMADE TUNA NOODLE CASSEROLE RECIPE - SKINNYTASTE
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
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
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HEALTHY TUNA CASSEROLE RECIPE | ELLIE KRIEGER | FOOD NETWORK
From foodnetwork.com
Reviews 3.6
Total Time 1 hours 0 minutes
Calories 476 calorie per serving
- Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.
HOMEMADE TUNA NOODLE CASSEROLE RECIPE - SKINNYTASTE
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Reviews 4.8
Total Time 70 minutes
Category Dinner
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Calories 318 kcal per serving
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- Meanwhile, in small bowl, mix topping ingredients. Sprinkle topping over casserole. Bake uncovered about 5 minutes longer or until topping is toasted.
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- Spoon mixture into baking dish. Top with bread crumbs. Bake 25 to 30 minutes or until heated through.
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- Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.
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- Pour the tuna sauce over the noodles and peas, and serve.
HOMEMADE TUNA NOODLE CASSEROLE RECIPE - SKINNYTASTE
From skinnytaste.com
Reviews 4.8
Total Time 70 minutes
Category Dinner
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Calories 318 kcal per serving
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Reviews 4
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- Meanwhile, in small bowl, mix topping ingredients. Sprinkle topping over casserole. Bake uncovered about 5 minutes longer or until topping is toasted.
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Reviews 4.3
Total Time 40 minutes
Calories 500 calorie per serving
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Calories 519.7 per serving
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