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De-Lightful Tuna Casserole Recipe

Photo by: Taste of Home De-Lightful Tuna Casserole Recipe

This mild, homemade tuna casserole comes from Colleen Willey of Hamburg, New York. It will truly satisfy your family's craving for comfort food without all the fat!

This recipe is:

Healthy

Diabetic Friendly

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De-Lightful Tuna Casserole Recipe

Prep: 15 min. Bake: 25 min.

Yield: 5 Servings

15 25 40

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 (4 ounces) shredded reduced-fat cheddar cheese
1 cup fat-free milk
1 can (6 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. Yield: 5 servings.

Nutritional Facts 1-1/4 cups equals 329 calories, 8 g fat (4 g saturated fat), 32 mg cholesterol, 684 mg sodium, 43 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 starch, 2 lean meat

Originally published as De-Lightful Tuna Casserole in Light & Tasty October/November 2007, p56

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Reviews for De-Lightful Tuna Casserole (12)

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De-Lightful Tuna Casserole

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Reviewed on Jul. 28, 2011 by Delta Dawn

Made it tonite and didn't really care for it. Just no real personality, very so-so.

Sorry!

Reviewed on Mar. 20, 2011 by Milliebean

Love this recipe. I added a can of mixed veg and used egg noodles and bread crumbs instead of macaroni and cornflakes. YUM!

Reviewed on Nov. 16, 2010 by yardroc

This was excellent! My family loved it . I did add sliced green onions and drizzled butter over the cornflakes. I also used regular cream of mushroom soup.

Reviewed on Jun. 24, 2010 by tracyd223

I thought this dish turned out quite good. I used canned mushrooms instead of fresh because of what I had on hand, but still tasted good. Will definitely be making again.