Tuna Casserole

This recipe takes a favorite weeknight meal and transforms it into something healthy!

(image borrowed from googleimage)
4 cups whole wheat pasta 
1 small onion, finely chopped
2-3 cans solid white tuna, water packed
2 (10 ounce) cans fat free cream of celery/mushroom/chicken soup
1/2 cup low fat mayo (i only used 1/4)
1 (10 ounce) can sliced mushrooms drained
1 tbsp Mrs. Dash seasoning
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon paprika
1 cup grated reduced fat mozzarella or cheddar cheese
sprinkle of reduced fat parmesean


1. Preheat oven to 350 degrees.
2. Grease a 11 x 7 or 13 x 9 casserole dish
3. Boil pasta in large pot
4. Drain pasta add onion and drained tuna to pasta
5. In a large saucepan heat soup with milk until smooth
6. Stir in mushrooms, mayo, and all seasonings
7. Combine noodle mixture with sauce and transfer to baking dish
8. Sprinkle with shredded cheese
9. Bake for 30 minutes

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