Tuna Casserole Recipe. Here’s a healthy tuna casserole recipe and a variation that’s not so healthy. A quick and easy tuna casserole recipe is a perfect family weeknight dinner.
Tuna noodle casserole is a dish that just screams home, comforting home. For many, a warm bowl of tuna and noodles wards off the stress of the day and the bite of the cold. Fortunately, for those who love the dish and want to get healthy in the New Year, there is a way they can keep enjoying their tuna noodle casserole. Also fortunate is the fact that those who have other resolutions can have their own decadent version to enjoy.
Here is a healthy tuna noodle casserole recipe and a less-healthy recipe variation.
Healthy Tuna Casserole
A healthy tuna noodle casserole lives and dies by what binds it. Rich, decadent casseroles can be made with butter and carbs and cream. Really good, and good for you, tuna noodle casseroles can be made with low fat cream of mushroom soup.
Tip: When you make this tuna dish (or another) try to use tuna in a pouch; the taste is far less metallic than what you get in a can.
Ingredients:
- 16 ounces whole wheat penne noodles
- 2 cans low fat cream of mushroom soup
- 8-ounces tuna
- 3 stalks celery, sliced
- 1/2 cup green peas
- 4 tablespoons bread crumbs or crumbled crackers
Directions:
- Preheat your oven to 350 degrees F.
- In a pot of well-salted water, boil the whole wheat pasta; cook it about 2 minutes less than the package suggests; drain.
- Mix the noodles, cream of mushroom soup, tuna and celery in a mixing bowl and pour into a baking dish; top with bread crumbs. Bake until the casserole is bubbly, about 20 minutes.
Tuna noodle casserole the not-so-healthy way
Luxurious tuna noodle casserole is all about taking the basic healthy version and adding a lot of extra ingredients. Butter, cream, cheese, and Panko all give this tuna noodle casserole something decadent.
Ingredients:
- 16-ounces egg noodles
- 2 cans low fat cream of mushroom soup
- 1/4 cup heavy cream
- 1/2 stick melted butter
- 1 cup cheddar cheese
- 4 stalks celery, sliced
- 1/2 cup green peas
- 1 cup Panko bread crumbs
Directions:
- Preheat your oven to 350 degrees F.
- In a pot of well-salted water, boil the egg noodles; drain.
- Mix all of the ingredients, except the Panko, in a mixing bowl and pour into a baking dish; top with Panko. Bake until the casserole is bubbly, about 20 minutes.
