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.
- 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)
- Set oven to 350 degrees F.
- 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).
- Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
- Add in onion and tuna; toss to combine.
- In a saucepan heat soup with milk until smooth.
- Stir in mushrooms mayonnaise, Mrs Dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
- Transfer mixture to prepared baking dish.
- Bake for about 30 minutes.
- Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.
Read more: http://www.food.com/recipe/healthy-tuna-casserole-low-fat-280078#ixzz1qGZg4xEs
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?