Heart Healthy Tuna Casserole Food

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HEART HEALTHY TUNA CASSEROLE



Heart Healthy Tuna Casserole image

A tasty comfort dish that I whipped up for a simple stress-relief meal. High in flavor, low in guilt, and simple to throw together. I prepared this in a crock pot, but it wouldn't be difficult to transfer it to an oven or stovetop.

Provided by Jrroe

Categories     One Dish Meal

Time 3h15m

Yield 1 serving, 6 serving(s)

Number Of Ingredients 13

1 1/2 cups whole wheat rotini (I used Heartland)
1/2 cup whole wheat macaroni (Again, I used Heartland)
1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup
1 (16 ounce) light chunk tuna in water, drained
1 (8 ounce) can mixed vegetables, drained (I used a no-sodium Veg-all)
3/4 cup fat free cheese, shredded (I used kraft mozzarella)
2 tablespoons parsley
1 teaspoon black pepper
1 cup water
2 tablespoons margarine (I used smart squeeze)
2 tablespoons fat-free mayonnaise
1 cup celery, chopped
salt, to taste

Steps:

  • Partially cook pasta and set aside.
  • In separate bowl, stir together all other ingredients.
  • Mix pasta and tuna mixture.
  • Pour into Crockpot. cook low for 3-4 hours.

Nutrition Facts : Calories 269.2, Fat 5.2, SaturatedFat 1, Cholesterol 23.2, Sodium 414.1, Carbohydrate 31.3, Fiber 4.5, Sugar 1.6, Protein 25.6

LIGHT-BUT-HEARTY TUNA CASSEROLE



Light-But-Hearty Tuna Casserole image

My boyfriend grew up loving his mother's tuna casserole and says he can't even tell that this one is light! We have it at least once a month. I usually serve it with a salad, but it has enough veggies to stand on its own. -Heidi Carofano, Brooklyn, New York

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

3 cups uncooked yolk-free noodles
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup fat-free milk
2 tablespoons reduced-fat mayonnaise
1/2 teaspoon ground mustard
1 jar (6 ounces) sliced mushrooms, drained
1 can (5 ounces) albacore white tuna in water
1/4 cup chopped roasted sweet red pepper
TOPPING:
1/4 cup dry bread crumbs
1 tablespoon butter, melted
1/2 teaspoon paprika
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper

Steps:

  • Cook noodles according to package directions., In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray., Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 322 calories, Fat 9g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 843mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

HEALTHY TUNA CASSEROLE (LOW-FAT)



Healthy Tuna Casserole (Low-Fat) image

Cooked chicken breast may be used in place of the tuna, if desired add in 1 cup low-fat grated cheddar cheese to the soup mixture, this is only optional --- for Weight Watcher's program 1 serving = 7 points :)

Provided by Kittencalrecipezazz

Categories     Tuna

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

4 cups dry whole wheat fusilli (can use penne pasta or similar)
1 small onion, finely chopped
2 (6 ounce) cans solid white tuna, water packed, well drained (can use 3 cans)
2 (10 ounce) cans fat free cream of celery soup or 2 (10 ounce) cans cream of mushroom soup, undiluted
1/2 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
1/2 teaspoon garlic powder
1/2 teaspoon coarse black pepper (or to taste)
1 cup grated reduced-fat cheddar cheese (or to taste)

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.

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