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
TUNA CASSEROLE FROM SCRATCH (NO CANNED SOUPS!)
This easy classic tuna casserole from scratch is made healthier with whole wheat pasta, less milk, and no canned, processed ingredients!
Provided by Elizabeth Lindemann
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F and butter a 9x13 baking dish. Set aside.
- Cook pasta in salted water according to directions.
- Meanwhile, melt 2 tablespoons butter in a large skillet. Add the diced onions and celery; sauté until tender (about 3 minutes).
- Add the minced garlic; sauté until fragrant (about 30 seconds).
- Add the mushrooms, stir with the other veggies, then allow to cook until most of the liquid has evaporated, stirring only occasionally (about 10 minutes).
- Add the flour (1/4 cup), stir to coat, and gradually add the milk (1 cup) and broth (1 cup). Heat over medium-high heat until thickened, stirring frequently. Season with salt and pepper to taste.
- Meanwhile, in a small bowl, melt remaining tablespoon of butter. Mix with breadcrumbs (1/2 cup).
- Add the cooked, drained pasta and tuna to the mixture. Spread mixture into the prepared baking dish. Sprinkle breadcrumb mixture on top. Top with the shredded cheese (1 cup).
- Bake for about 20 minutes, or until browned and bubbly.
Nutrition Facts : Calories 312 kcal, Carbohydrate 35 g, Protein 20 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 44 mg, Sodium 414 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
TUNA CASSEROLE WITH WHOLE-WHEAT PASTA
Make and share this Tuna Casserole With Whole-Wheat Pasta recipe from Food.com.
Provided by L.A. Man
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- Cook the pasta in boiling water for 8 minutes. Drain and set aside.
- In a small bowl, combine the parmesan cheese and Italian bread crumbs and set aside.
- In a large bowl, combine all of the other ingredients and then stir in the pasta.
- Pour the mixture into a lightly oiled baking dish (9 x 12 inches) and then spread it evenly.
- Sprinkle the parmesan and breadcrumb mixture over the casserole.
- Bake for 45-50 minutes.
Nutrition Facts : Calories 690.5, Fat 23.9, SaturatedFat 10.9, Cholesterol 84.4, Sodium 3076.5, Carbohydrate 69.1, Fiber 4.9, Sugar 7.1, Protein 48.7
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.
WHOLE WHEAT TUNA NOODLE CASSEROLE
Make and share this Whole Wheat Tuna Noodle Casserole recipe from Food.com.
Provided by MsTeechur
Categories Tuna
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Boil 1 quart water.
- Slice zucchini and mushrooms.
- Dice onions.
- Boil penne pasta as directed.
- Add diced onions and zucchini to water to soften.
- In saucepan, combine soup, tuna, mustard, and Tabasco.
- Prepare a baking dish.
- Drain noodles/vegetables.
- Put half the noodles into the pan. Layer half the sliced mushrooms.
- Pour half the sauce mixture over the noodles.
- Top with other half of noodles and mushrooms.
- Pour other half of sauce.
- Top with crumbled feta.
- Bake at 450 for 20-25 minutes.
Nutrition Facts : Calories 308.4, Fat 5.4, SaturatedFat 1.3, Cholesterol 22, Sodium 448.9, Carbohydrate 48.5, Fiber 5.6, Sugar 1.7, Protein 19.7
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