Skinny Tuna Casserole Recipes

SKINNY TUNA AND RIGATONI BAKE

Skinny Tuna and Rigatoni Bake image

72% less sat fat • 43% less cholesterol than the original recipe. Freshen up tuna-noodle casserole with a lightened lemon, dill, and mustard sauce and a crunchy crouton topper. Rigatoni replaces traditional noodles for a new look as well.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 17

Ingredients

2 cups dried rigatoni or penne pasta (6 ounces)
1 cup coarsely chopped celery
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1/4 cup Gold Medal™ all-purpose flour
2 tablespoons Dijon-style mustard
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon finely shredded lemon peel
1/4 teaspoon black pepper
2 cups Progresso™ reduced-sodium chicken broth
2 cans (5.5 oz) chunk light tuna (water-pack), drained
1/2 cup finely crushed herb-seasoned croutons
2 tablespoons butter, melted
1 small lemon, thinly sliced
1 tablespoon capers (optional)
Fresh dill sprigs (optional)

Steps:

Preheat oven to 375° F. Grease a 1 1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.
In a medium saucepan, cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper. Add broth all at once. Cook and stir until thickened and bubbly, whisking to remove any lumps. Stir in tuna and pasta. Transfer to prepared baking dish.
In a small bowl, stir together croutons and melted butter. Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover and top with lemon slices. Bake, uncovered, 5 minutes more or until heated through. Let stand for 5 minutes before serving. Sprinkle with capers and dill sprigs, if desired.

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 40 mg, Fiber 3 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g

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