Healthy Dijon Soja Tuna Casserole Food

KETO TUNA CASSEROLE

Steps:

• Preheat your oven to 400 degrees F.
• Mix together the tuna, mayonnaise, mustard, 1/4 cup cheese, onion, salt, pepper, and cayenne.
• Transfer the mixture to a small, 1-quart casserole dish. Sprinkle the remaining 1/4 cup shredded cheese on top.
• Bake until hot, about 15 minutes.
• Sprinkle with parsley and serve immediately, with cut-up veggies and/or pork rinds for scooping out.

HEALTHY DIJON SALMON FOR ONE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix lemon juice, mustard, green onion, and ginger together in a bowl. Set aside.
• Place salmon into a baking dish. Spread mustard mixture over salmon and sprinkle with black pepper.
• Bake in the preheated oven until salmon flakes easily with a fork, 20 to 30 minutes.

TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot.
• Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
• Pour the sauce over the noodles; stir in the sour cream, 1/2 cup of the cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish.
• Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.

HEALTHY DIJON SOJA TUNA CASSEROLE

Steps:

• Heat pan with the olive oil and add onions, garlic, celeri, mushrooms, carotts. Cook for 8 minutes Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta-cooking water. Drain in a colander. In a bowl, mix together soja sauce, dijon, milk and flour. Add this mixture the the onion mushroom mix and cook it starts to simmer. Add water reserved from the noddles to the sauce. Add green onions and tuna and mix well. Place the preparation in an 8" casserole, top it with the bread crumbs and cheese. cook 20 minutes in a 375F oven. Garnish with parsley and serve

HEALTHY TUNA CASSEROLE (LOW-FAT)

Steps:

• 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.

DIJON TUNA CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook noodles in large saucepan as directed on package, omitting salt.
• Meanwhile, cook celery and onions in butter in separate saucepan on medium heat 3 to 5 min. or until tender. Add flour, mustard and black pepper; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir 1 min. or until thickened, stirring constantly.
• Drain noodles; return to pan. Gently stir in sauce, tuna and red peppers. Spoon into 1-1/2-qt. baking dish sprayed with cooking spray.
• Bake 30 to 35 min. or until heated through.