by Skinny Ms.
Baked perfection is what you get with this cheesy casserole recipe. It mimics the delicious, creamy taste of tuna casseroles from days gone by, but this lightened-up version is much healthier than anything that was whipped up in your grandmother’s kitchen. Best of all, it is packed with tuna, so you’ll enjoy the benefits of omega 3 fats while warming up with this delectable dish.
Tuna casserole has a tendency to be greasy, fattening, and all-around unhealthy. It also gets a bad rap for being an “old-fashioned” dish or something most people have little use for these days. Despite it’s less-than-stellar reputation, sometimes you get a hankering for the comfort foods from your childhood. You might also be looking for tuna meals that are out of the ordinary. Tuna salad is a great option, but it gets boring and isn’t always the right option when the weather is cold and blustery. Mixing tuna with noodles and cheese gives this dish a rich, indulgent feel without all the unappealing aspects from other tuna casserole recipes.
If you are looking for a fun dish to bring to a party or office event, or you know your kids will love a gooey tuna casserole, this dish is a great lightened up version of what everyone expects.
If you love this dish, try one of our other casserole recipes.
Yields: 6 Servings | Serving Size: 1 Cup | Calories: 301 | Previous Points: 6 | Points Plus: 7 | Total Fat: 9 | Saturated Fat: 3 | Trans Fat: 0 g | Cholesterol: 25 mg | Sodium: 492 mg | Carbohydrates: 24 | Dietary Fiber: 5 | Sugar: 5 | Protein: 31
- 4 cups cooked whole wheat noodles (macaroni was used in this recipe, egg noodles also will work)
- 2 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 8 ounces sliced mushrooms, white or button (wipe clean)
- 2 (4.5 ounce) cans solid white Albacore Tuna in water, shredded (add tuna and water)
- 1 cup frozen green peas
- 1 (8 ounce) package cream cheese, softened, low fat
- 1 cup low-fat milk
- 1-1/2 cups (reduced-fat) cheddar cheese, shredded (recommend block cheese)
Preheat over to 375 degrees.
Note: If desired, add additional cheese to the top of the casserole before baking.
Cook noodles according instructions on the package or al dente.
In a medium skillet add oil and sauté onions and mushrooms over medium-low heat until mushrooms begin to release moisture, about 10 minutes. In a large mixing bowl, combine sautéed onions and mushrooms and all remaining ingredients, reserving 1/2 cup cheddar cheese for the top.
Add the tuna mixture to a 3 quart casserole dish or 9" baking pan, top with the 1/2 cup of remaining cheddar cheese. Bake 15 minutes covered and 10 minutes uncovered, or until cheese is hot and bubbly.
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