Healthy Living Tuna Noodle Casserole Recipes

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.

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.

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.

HEALTHY LIVING TUNA NOODLE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Cook pasta in large saucepan as directed on package, omitting salt and adding mixed vegetables to the boiling water the last minute. Drain; return to pan.
• Add 2% Milk VELVEETA, tuna, onions and milk; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
• Bake 15 to 20 min. or until heated through. Stir before serving.

TUNA NOODLE CASSEROLE RECIPE

Steps:

• Heat oven to 350°F.
• Cook noodles in large saucepan as directed on package, omitting salt.
• Drain noodles; return to pan. Add Neufchatel, milk and mustard; stir until Neufchatel is completely melted and noodles are evenly coated with sauce. Add peas and carrots, and tuna; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with coating mix.
• Bake 10 min. or until heated through.