Healthy Tuna Casserole Low Fat Food

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.

HEALTHIER TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot; cook until vegetables are tender, about 8 minutes.
• Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray.
• Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.

LOW FAT TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 425°F degrees.
• Cook noodles, drain and set aside.
• While the noodles are cooking in a skillet melt half the margarine over medium heat sauté the onions and celery until tender about 7 minutes; set aside.
• In a bowl combine; cottage cheese and mayonnaise.
• Stir in noodles and celery, onions, tuna, and Worcestershire sauce.
• Salt and pepper to your taste.
• Put noodle mixture in a 1 1/4-quart casserole dish.
• Sprinkle with crumbs and dot with remaining margarine.
• Bake until it turns golden brown (about 25 minutes).
• Serve immediately.

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.

EASY TUNA NOODLE CASSEROLE (LOW FAT)

Steps:

• Preheat oven to 350 degrees F.
• Spray 8x8 pan with non stick spray.
• In a bowl, mix tuna, noodles, onion, peas, soup and milk.
• Pour into pan. Make sure noodles are covered by sauce.
• Sprinkle with cheese.
• Cover & Bake for 1 hour.

TUNA CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
• Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.

WE LIGHTENED UP THE CLASSIC TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 375°F. Cook noodles according to package instructions until very al dente, omitting salt and fat. Drain and transfer to a large bowl.
• Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly.
• Add butter; stir to melt. Whisk in flour; cook until roux is golden, about 1 minute. Whisking constantly, add stock; bring to a boil. Reduce to a simmer; whisk in milk, tomato paste, mustard, lemon zest and juice, salt, and pepper. Return to a simmer; simmer 2 to 3 minutes. Pour mixture into bowl with noodles. Stir in tuna and dill.
• Coat a 13- x 9-inch baking dish with cooking spray. Transfer tuna mixture to baking dish; top with cheese. Bake at 375°F until bubbly and cheese is melted, about 15 minutes. Let stand at room temperature 5 to 10 minutes. Garnish with dill.

HEALTHY TUNA CASSEROLE

Steps:

• Boil pasta according to package directions.
• Saute onion in olive oil.
• Heat soup and milk until smooth, remove from heat, stir in mayo and Mrs Dash seasoning.
• Mix all ingredients together, pour in a greased(Pam spray) casserole dish.
• Top with cheese and bake at 350C for 30 minutes.