Healthy Tuna Casserole (Low-Fat) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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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 :) Ingredients:
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 2 (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) |
Directions:
1. Set oven to 350 degrees F.
2. 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. Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
4. Add in onion and tuna; toss to combine.
5. In a saucepan heat soup with milk until smooth.
6. Stir in mushrooms mayonnaise, Mrs Dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
7. Transfer mixture to prepared baking dish.
8. Bake for about 30 minutes.
9. Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.
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