Tuna Casserole (Lower Fat)
Notes from our test kitchen; cooked chicken may be replaced with tuna, for Weight Watcher’s program; 10 servings/1 serving=7 points calculated using tuna
Servings 8-10
Ingredients:
4 cups dry whole wheat penne pasta (cooked to al dente the drained, measure 4 cups before cooking)
1 small onion, chopped
2 (6-ounce) cans solid white water-packed tuna, well drained
2 (10-ounce) cans fat-free condensed cream of celery soup
1/2 cup low-fat mayonnaise
1 cup fat-free milk
1 (10-ounce) can sliced mushrooms, well drained
1 tablespoons Mrs. Dash seasoning mix or seasoned salt to taste
1 teaspoon garlic powder
freshly ground black pepper
1 cup reduced-fat cheddar cheese
Instructions:
Set oven to 350 degrees F.
Spray a 13 x 9-inch baking dish with cooking spray.
In a large bowl combine cooked pasta with onion and tuna.
In a saucepan heat the soups with milk until smooth; stir in mushrooms, mayonnaise, Mrs. Dash seasoning, garlic powder and black pepper; stir until combined, then transfer to the bowl; toss to combine with pasta and tuna.
Transfer to baking dish.
Bake for 30 minutes.
Remove from oven and sprinkle 1 cup shredded cheese over then return to oven for 2-4 minutes to melt cheese.
You will also find this recipe on www.recipezazz.com
Related posts:
- Low Fat Chicken Casserole
Kitten’s Tuna Or Chicken Casserole
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Quick “N” Easy Tuna Rotini Skillet
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