Save on Pinterest

De-Lightful Tuna Casserole

This mild, homemade tuna casserole will truly satisfy your family's craving for comfort food without all the fat! —Colleen Willey, Hamburg, New York
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    5 servings

Ingredients

  • 1 package (7 ounces) elbow macaroni
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup sliced fresh mushrooms
  • 1 cup shredded reduced-fat cheddar cheese
  • 1 cup fat-free milk
  • 1 can (5 ounces) light water-packed tuna, drained and flaked
  • 2 tablespoons diced pimientos
  • 3 teaspoons dried minced onion
  • 1 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/3 cup crushed cornflakes

Directions

  • Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.
  • Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
    Freeze option: Cool unbaked casserole before topping with cornflakes; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Top casserole with cornflakes and bake as directed; increase time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts
1-1/4 cups: 329 calories, 8g fat (4g saturated fat), 32mg cholesterol, 684mg sodium, 43g carbohydrate (7g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

Recommended Video