Skinny Tuna Casserole Food
SUNNY'S TUNA NOODLE CASSEROLE
Sprinkling flour directly over the vegetables before adding the stock helps to thicken the mushroom filling for Sunny Anderson's casserole. Adding peas and fresh mushrooms makes the casserole a full meal that can be served on its own, or stretched further by adding a salad or a side of steamed broccoli.
Provided by Sunny Anderson
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the casserole: Preheat the oven to 375degrees F. Butter a 13- by 9-inch ovenproof dish or lasagna dish and set aside.
- Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, drain and then pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine.
- In a large pan with straight sides, add the 2 tablespoons butter, the olive oil, onions and thyme. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add the Worcestershire sauce and horseradish, and then sprinkle the flour over the entire pan. Stir to help the flour soak into the vegetables and cook a minute more to lose the flour taste. Raise the heat to medium-high and add the chicken stock. Cook until slightly thickened, about 5 minutes, and then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt if needed. Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish.
- For the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place, uncovered, in the oven until the sides are bubbly and the top is golden brown, about 35 minutes. Let it rest 5 minutes before serving.
SKINNY TUNA CASSEROLE
This skinny tuna casserole is low fat and great for Weight Watchers®.
Provided by Kathy
Categories Tuna Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain and pour into the bottom of a casserole dish.
- Mix mushroom soup, peas and carrots, skim milk, tuna, processed cheese, buttery spread, and black pepper together in a saucepan. Heat over medium heat and stir until cheese is melted, 3 to 4 minutes. Pour sauce over noodles in the casserole dish; mix well. Top with bread crumbs. Cover with foil.
- Bake in the preheated oven until bubbly and golden, about 30 minutes.
Nutrition Facts : Calories 498.4 calories, Carbohydrate 59.4 g, Cholesterol 18.5 mg, Fat 16.7 g, Fiber 4.5 g, Protein 26.2 g, SaturatedFat 4.7 g, Sodium 1004.1 mg, Sugar 6.3 g
SKINNY TUNA AND RIGATONI BAKE
72% less sat fat • 43% less cholesterol than the original recipe. Freshen up tuna-noodle casserole with a lightened lemon, dill, and mustard sauce and a crunchy crouton topper. Rigatoni replaces traditional noodles for a new look as well.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 375° F. Grease a 1 1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.
- In a medium saucepan, cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper. Add broth all at once. Cook and stir until thickened and bubbly, whisking to remove any lumps. Stir in tuna and pasta. Transfer to prepared baking dish.
- In a small bowl, stir together croutons and melted butter. Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover and top with lemon slices. Bake, uncovered, 5 minutes more or until heated through. Let stand for 5 minutes before serving. Sprinkle with capers and dill sprigs, if desired.
Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 40 mg, Fiber 3 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g
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