Low-Fat Tuna Noodle Casserole Recipe

Looking for an easy Low-Fat Tuna Noodle Casserole recipe? Learn how to make Low-Fat Tuna Noodle Casserole using healthy ingredients.


Submitted by singlemommy28

Makes 15 servings



This recipe was from Ellie Krieger on Food Network. I changed it a little (mainly the noodles and serving sizes) so that it would reflect what was available to me in the grocery store and a "normal" serving size - she originally put six servings, but there was no way I was going to have a 500 calorie dinner! 1 cup is a realistic serving when paired with a salad.

Recipe Ingredients for Low-Fat Tuna Noodle Casserole

5 slices whole-wheat bread, crusts included
1 tablespoon canola oil
1 small onion, chopped (about 1 cup)
1 celery stalk, finely diced (about 1/2 cup)
10 ounce white mushroom, stemmed and chopped (about 2 1/2 cups)
1/2 cup all-purpose flour
6 cups milk, 1% lowfat
2 cup low-sodium chicken broth or vegetable broth
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound Ronzoni Healthy Harvest Extra Wide Noodles and cooked according to package directions
10 ounce frozen chopped broccoli, thawed
10 ounce frozen peas, thawed
24 ounce chunk light tuna in water, drained

Recipe Directions for Low-Fat Tuna Noodle Casserole

  1. Preheat oven to 425 degrees F.

  2. Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).

  3. Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes.

  4. Add celery and cook, stirring, until just tender, 6 minutes.

  5. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes.

  6. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps.

  7. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thickened and reduced by about 1/2 cup, 7 to 8 minutes.

  8. Add salt and pepper and stir to combine.

  9. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate.

  10. Pour into a 9 by 13-inch casserole. Top with bread crumbs.

  11. Bake for 25 minutes, or until crumbs are golden brown and toasted.

Categories

Fish, Pasta, Main Dish, Side Dish, American

Nutrition Facts
Serving Size 282.5g
Amount Per Serving
Calories
262
Calories from Fat
30
% Daily Value*
Total Fat
3.3g
5%
Saturated Fat
0.8g
4%
Trans Fat
0.1g
Cholesterol
29mg
10%
Sodium
438mg
18%
Potassium
292mg
8%
Total Carbohydrates
39.0g
13%
Dietary Fiber
5.9g
24%
Sugars
7.8g
Protein
21.7g
Vitamin A 16% Vitamin C 17%
Calcium 14% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • High in niacin
  • High in riboflavin
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