Healthy Homestyle Tuna Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Remember Mom's tuna casserole? This version is just as satisfying, but it's made with today's health-conscious moms in mind. Substitutions were made to reduce clories and fat. (recipe from Healthy Homestyle Cooking by Evelyn Tribole) Ingredients:
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 |
Directions:
1. Cook the pasta according to package directions. Drain and set aside.
2. 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.
3. 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.
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