Lower-Fat Tuna Casserole

Written By: kittencal on April 13, 2009 No Comment

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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.