Clean Eating Tuna Casserole Food
HEARTY TUNA CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
- In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.
- Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.
Nutrition Facts : Calories 355.9 calories, Carbohydrate 15.7 g, Cholesterol 55.7 mg, Fat 24.5 g, Fiber 1.5 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 363.7 mg, Sugar 1.8 g
CLEAN EATING TUNA CASSEROLE
From an old copy of Clean Eating Magazine. We really enjoy this, I no longer have to feel guilty making tuna noodle casserole for the kids! I've made a few alterations to the original recipe
Provided by TattooedMamaof2
Categories Tuna
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Bring a large stockpot filled with water to a boil over high heat. Add pasta and carrots, cook pasta according to package directions.
- Meanwhile, heat another large stockpot over medium-high heat. Mist with cooking spray and add celery and onion. Saute for about 5 minutes or until onions become translucent.
- Add oil and flour and whisk briskly. Add milk, whisking in 1/4 cup at a time. Reduce heat to medium. Whisk in Dijon. Then stir in drained pasta, carrots, tuna, peas, and dill. Remove from heat.
- Pour tuna pasta mixture into a large 8-to 10-cup casserole dish. Top with breadcrumbs and Parmesan. Bake for 30 minutes or until browned on top.
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