Tuna Noodle Casserole

Tuna Noodle Casserole is one of my favorite casseroles. I used to make it a lot because it was so easy and it tasted great. I loved the crunchy topping of toasted breadcrumbs and butter and the oozing cheese baked inside the noodles. Who couldn’t love that? Well, Michael for one. He is such a picky eater. And while I don’t dictate my food according what he likes (if I did, I’d be eating pizza and hot dogs every day!), I haven’t really made this casserole for years because it’s a lot of work to make a meal for just one person.

On Sunday I had a friend coming over to do some video work with me. My friend Kat was going to help me get my KATU news interview from January off the DVR and onto a disc that I could post here and share with other people. I was so glad she offered to help! She got her degree in video editing so I knew she’d be good at it. I offered to make us lunch and decided I’d do a tuna casserole.

Tuna Noodle Casserole

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 10

Calories per serving: 278

Ingredients

  • 4 cups dry whole wheat pasta
  • 1 small onion, finely chopped
  • 2 (6 ounce) cans solid white tuna , water packed, well drained
  • 2 (10 ounce) cans fat free cream of celery soup or 2 (10 ounce) cans cream of mushroom soup, undiluted
  • ½ 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
  • ½ teaspoon garlic powder
  • ½ teaspoon coarse black pepper (or to taste)
  • 1 cup grated reduced-fat cheddar cheese (or to taste)

Instructions

  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.

Notes

Read more: http://www.food.com/recipe/healthy-tuna-casserole-low-fat-280078#ixzz1qGZg4xEs

http://www.110pounds.com/?p=30041

Sunday morning I slept in and then went swimming in the pool to stretch out my mega sore muscles from weight lifting. I hurried home and then started cooking so that I’d have the casserole in the oven before Kat came over.

I had my own tuna casserole recipe but I went to the internets to find a lower calorie version. The above recipe is what I found. Around 300 calories a serving is okay by me. I was also looking forward to having a lot of leftovers for lunches during the work week. I did not have Mrs. Dash’s seasoning and I left out the mushrooms but for the most part I followed the recipe.

It was really easy to do. I halved the recipe and it still made a TON of food, so keep that in mind when making this dish. I cooked the past and then mixed it all together with the rest of the creamy ingredients. I also added some shredded cheese to the mixture, even though the recipe din’t call for that so my version is probably a little higher in calories.

I also used the crumbs from the crouton bag to top the casserole with some crunchiness. And I was glad I added that–it really made the recipe even better.

The verdict of the recipe: it was really good but it needed more tuna. Halving the recipe I only used one can of tuna and it really needed two. I also would mix all of the recipe’s cheese in the dish instead of using it just on top because the casserole needed a “glue” to hold it all together.

I kid you not when I say HALF of the recipe makes a massive amount of food. I have no idea how the recipe’s creators calculated their servings because not only did Kat and I have a big serving each for lunch, I had leftovers for four days worth of lunches!

Kat is going to work on the video clips and I hope that soon I will have something to share with you guys. 🙂

QUESTION: What’s your favorite casserole recipe?

8 Responses

  1. I have not thought about Tuna Noodle Casserole in a long time. I would eat all the leftovers, with extra cheese. Absolutely a food that is ineligible for my food plan today.

    But I do have fond memories of making it with peas and mushrooms, cheese and creamy soups.
    Jane recently posted..This blog is not. . . .

    1. Putting the leftovers in tupperware for lunches worked well for me this week. I loved having leftovers for work and it made prepping for work much easier. I almost added some frozen peas to the mixture. Next time.

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