Reduced Fat Dijon Tuna Noodle Casserole Recipes

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.

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.

LOW FAT TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 425°F degrees.
• Cook noodles, drain and set aside.
• While the noodles are cooking in a skillet melt half the margarine over medium heat sauté the onions and celery until tender about 7 minutes; set aside.
• In a bowl combine; cottage cheese and mayonnaise.
• Stir in noodles and celery, onions, tuna, and Worcestershire sauce.
• Salt and pepper to your taste.
• Put noodle mixture in a 1 1/4-quart casserole dish.
• Sprinkle with crumbs and dot with remaining margarine.
• Bake until it turns golden brown (about 25 minutes).
• Serve immediately.

REDUCED FAT DIJON TUNA NOODLE CASSEROLE

Steps:

• 1. Preheat oven to 500 degrees.
• 2. Cook noodles. Omit salt. Drain. Return pot to medium heat. Add butter. Add onion and cook until onion is translucent, stirring occasionally. Sprinkle with flour, until a paste forms. Gradually stir in milk, cook 5 minutes (or until slightly thickened), stirring with a wisk. Stir in cream cheese, mustard, salt, and pepper, cook 2 minutes, stirring constantly.
• 3. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow, 2 quart baking dish coated with cooking spray. Top with remaining cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes prior to serving.

TUNA NOODLE SUPREME

Steps:

• In a large bowl, combine the first seven ingredients; stir until smooth. Stir in the pasta, broccoli, tuna, red pepper and onions. transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until hot and bubbly.