TUNA CASSEROLE
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
Time 1h
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.
WE LIGHTENED UP THE CLASSIC TUNA NOODLE CASSEROLE
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
Time 55m
Yield Serves 6 (serving size: 2 cups)
Number Of Ingredients 19
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, Carbohydrate 55 g, Fat 13 g, Fiber 7 g, Protein 30 g, SaturatedFat 6 g, Sodium 640 mg, Sugar 9 g, UnsaturatedFat 5 g
LIGHT-BUT-HEARTY TUNA CASSEROLE
My boyfriend grew up loving his mother's tuna casserole and says he can't even tell that this one is light! We have it at least once a month. I usually serve it with a salad, but it has enough veggies to stand on its own. -Heidi Carofano, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions., In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray., Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 322 calories, Fat 9g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 843mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
HEALTHY TUNA CASSEROLE (LOW-FAT)
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 :)
Provided by Kittencalrecipezazz
Categories Tuna
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
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.
HEALTHIER TUNA NOODLE CASSEROLE
Opting for low-fat Alfredo sauce and sour cream lightens up this weeknight-friendly tuna casserole that packs plenty of veggies alongside whole wheat pasta, keeping it hearty enough to take to your next potluck. Garnish with fresh dill.
Provided by Juliana Hale
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot; cook until vegetables are tender, about 8 minutes.
- Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray.
- Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 543.7 calories, Carbohydrate 62.4 g, Cholesterol 72 mg, Fat 21.6 g, Fiber 8.9 g, Protein 28.3 g, SaturatedFat 12.8 g, Sodium 1066.2 mg, Sugar 9.4 g
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