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Healthy Tuna Casserole Low Fat

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Ingredients

Adjust Servings:
4 cups dry whole wheat fusilli (can use penne pasta or similar)
1 small onion, finely chopped
2 (6 ounce) cans solid white tuna, water packed, well drained (can use 3 cans)
2 (10 ounce) cans fat free cream of celery soup or (10 ounce) cans cream of mushroom soup, undiluted
1/2 cup low-fat mayonnaise
1 cup skim milk or 1 cup 1% low-fat milk
1 (10 ounce) can sliced mushrooms, well drained
1 tablespoon mrs. dash seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon coarse black pepper (or to taste)
1 cup grated reduced-fat cheddar cheese (or to taste)

Nutritional information

83.1
Calories
26 g
Calories From Fat
2.9 g
Total Fat
0.5 g
Saturated Fat
11 mg
Cholesterol
150.8 mg
Sodium
3.1 g
Carbs
0.5 g
Dietary Fiber
0.9 g
Sugars
11 g
Protein
104g
Serving Size

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Healthy Tuna Casserole Low Fat

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    Cuisine:

    I have not yet made this tuna casserole but I am looking forward to it. Every tuna casserole I have ever made always had peas in it. I kept going through the recipe thinking I was missing this ingredient. I realized it just wasnt there. I think its a good idea to add vegetables whenever we can to a recipe. I read all the reviews and was thankful for all the ideas and Ingredient exchanges.

    • 70 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    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 :), I have not yet made this tuna casserole but I am looking forward to it Every tuna casserole I have ever made always had peas in it I kept going through the recipe thinking I was missing this ingredient I realized it just wasnt there I think its a good idea to add vegetables whenever we can to a recipe I read all the reviews and was thankful for all the ideas and Ingredient exchanges , I am on Alli so have been watching my fat intake I made a few changes, I sauted the onions and mushrooms in a pan with a bit of evoo I added the soup (a can of each) and milk to the sautee pan used low fat sour cream in place of the mayo and added about 2 tbsp Dijon mustard (I like a bit of twang) I didn’t have Mrs Dash so added Lawrey’s season salt I put everything into the sautee pan except for the pasta used red lentil fusilli, drained it, returned it to the pot then poured the sauce over It really satisfied my craving and hasn’t upset my stomach at all Thank you for the yummy recipe!


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    Steps

    1
    Done

    Set Oven to 350 Degrees F.

    2
    Done

    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).

    3
    Done

    Boil the Pasta in a Large Pot of Boiling Water Until Al Dente; Drain Then Transfer to a Large Bowl.

    4
    Done

    Add in Onion and Tuna; Toss to Combine.

    5
    Done

    in a Saucepan Heat Soup With Milk Until Smooth.

    6
    Done

    Stir in Mushrooms Mayonnaise, Mrs Dash Seasoning, Garlic Powder and Black Pepper Until Combined; Pour Into the Bowl and Toss to Combine.

    7
    Done

    Transfer Mixture to Prepared Baking Dish.

    8
    Done

    Bake For About 30 Minutes.

    9
    Done

    Remove from Oven Then Sprinkle With Cheddar Cheese, Return to Oven For 2-4 Minutes to Melt the Cheese.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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