Best Healthy Dijon Soja Tuna Casserole Recipes

Healthy Tuna Casserole (Low-Fat) image

Provided by Kittencalrecipezazz

Categories Tuna

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

4 cups dry whole wheat fusilli (can use penne pasta or similar)
1 small onion, finely chopped
2 (6 ounce) cans solid white tuna, water packed, well drained (can use 3 cans)
2 (10 ounce) cans fat free cream of celery soup or 2 (10 ounce) cans cream of mushroom soup, undiluted
1/2 cup low-fat mayonnaise
1 cup skim milk or 1 cup 1% low-fat milk
1 (10 ounce) can sliced mushrooms, well drained
1 tablespoon Mrs. Dash seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon coarse black pepper (or to taste)
1 cup grated reduced-fat cheddar cheese (or to taste)

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.

Reduced Fat Dijon Tuna Noodle Casserole image

Provided by Izzy The Terrible

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

8 ounces wide egg noodles
2 tablespoons butter
1 large onion, minced
2 tablespoons flour
2 3/4 cups nonfat milk
1/2 cup cream cheese, softened - 1/3-less-fat
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 cups frozen peas
1/2 cup parmesan cheese, grated and divided
2 (5 ounce) cans tuna in water, drained and flaked

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.

Nutrition Facts : Calories 512.7, Fat 21.3, SaturatedFat 8.8, Cholesterol 93.8, Sodium 2109.5, Carbohydrate 49.4, Fiber 7.4, Sugar 10.9, Protein 33

Healthy Homestyle Tuna Casserole image

Provided by 1pianogirl

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/3 cups bow tie pasta or 1 cup macaroni
1 cup chopped celery
1/3 cup chopped onion
1 (10 ounce) can 98% fat-free cream of mushroom soup
3/4 cup evaporated skim milk
1 (9 ounce) can tuna in water, drained
1/4 cup drained and chopped pimiento
2 tablespoons grated reduced-fat parmesan cheese
snipped fresh parsley

Steps:

Cook the pasta according to package directions. Drain and set aside.
Meanwhile, preheat the oven to 375 degrees. Lightly spray and unheated medium saucepan with no-stick spray. Add the celery and onions. Cook and stir over medium heat until tender.
Stir in the condensed soup and milk. Then gently stir in the pasta, tuna and pimiento. Transfer the mixture to a 1 1/2 quart casserole. Sprinkle with the parmesan cheese. Bake for 25 to 30 minutes or until heated through. Sprinkle with the parsley to garnish.

Nutrition Facts : Calories 182.7, Fat 2.7, SaturatedFat 0.8, Cholesterol 40.7, Sodium 450.7, Carbohydrate 16.8, Fiber 1.1, Sugar 6.7, Protein 21.6