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“My boyfriend grew up loving his mother's tuna casserole and says he can't tell at all that this one is light! We have it at least once a month. I usually serve it with a salad, but it has enough veggies to stand on its own.” Heidi Carofano - Brooklyn, New York
This recipe is:
Healthy
Nutritional Facts 1-1/2 cups equals 322 calories, 9 g fat (3 g saturated fat), 32 mg cholesterol, 843 mg sodium, 39 g carbohydrate, 4 g fiber, 18 g protein.
Originally published as Light-But-Hearty Tuna Casserole in Healthy Cooking February/March 2009, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Mar. 07, 2013 by lkh48
I have been weary to try some of the recipes on this sight because I think the pictures could be alot better...more appealable, but I saw the reviews on this one and decided to try it. I did not use the peppers because I knew my kids would complain and I also left out the mushrooms because I think the soup gives it enough. I used 1% milk and doubled the recipe using one can of reduced fat soup and one regular can, real mayo, and I added a small can of peas. I have to say that I have made a million tuna casserole recipes and even have one of my own that I pride myself on, but this one is the BEST I have had. I made two 8in pans because I thought it would not be enough, but it was hearty and delicious and the kids LOVED it! It comes out moist and creamy...very impressive. We have a pan left over and it is calling to me. This one is a keeper. Thank you!
Reviewed on Dec. 04, 2012 by mrulli44
Loved the red peppers and onions! This was amazing, my boyfriend and roommate loved it as did I. I wish I made more. I added a little bit of cheddar cheese to the top, it probably would have been delicious either way though.
Reviewed on Jul. 28, 2012 by pattibourey
Very good casserole. I wanted to make this for dinner, but didn't have any cream of mushroom soup. I used what I had in the pantry which was cream of onion. Great taste. Will try with cream of mushroom too.
Reviewed on Feb. 04, 2012 by babybugs
Used 2 cans of tuna instead of 1, as I like more fish. Used 1/3 c each of red, green, yellow, and orange peppers plus 1 slice red onion chopped. Added these to boiling pasta 2 mins before it was done, as I like peppers a little more done. Used spiral pasta as I did not have any yolk free noodles. Also added 2 tbls. of sour cream and eliminated the topping. It was very good and will make again.
Reviewed on Jan. 01, 2012 by blackoctober13
I was expecting great robust flavor, based on the previous reviews. It came out, ok but nothing special. Will remove this from my box.
Reviewed on Dec. 09, 2011 by aeg2t
I make this recipe often as a weeknight meal. It is a better version of the tuna cassarole I ate growing up! Very yummy! Don't leave out any ingredients, the roasted red peppers and mushrooms make the dish!
Reviewed on Nov. 26, 2011 by MommyAustin
This was very delicious! I will add more veggies next time and add a little more topping! My children had second helpings, which hardly ever happens at their ages! I was very pleased!
Reviewed on Oct. 30, 2011 by terhardt
I made the recipe using regular rotini noodles, regular cream of mushroom soup, regular milk, regular mayonnaise and fresh red peppers. My family loved it!
Reviewed on Sep. 13, 2011 by olgamold
Next time I will add more veggies
Reviewed on Mar. 30, 2011 by tkuva
This was a yummy recipe... kinda like a homemade Tuna Helper! I have three very skinny boys at home so I used what I had in the house (which was 2% milk and full fat mayo) so my casserole wasn`t exactly `light`but it was delicious! My family enjoyed it and this will be a regular recipe I am sure. Thanks for sharing!
Reviewed on Mar. 15, 2011 by MarandaSmith
Tried this recipe last night. It was very good. I used peas, fresh mushrooms and whole wheat spiral noodles instead of the yolk-free. The roasted peppers added a nice kick to the traditional tuna casserole recipes I've tried. I served it with whole jalapeños and a Spring Salad with strawberries and balsamic vinegarete. Next time I think I will omit the mayo, but otherwise we really enjoyed this recipe!
Reviewed on Jan. 23, 2011 by bdcmpnie
Very tasty..everyone loved it
Reviewed on Apr. 22, 2010 by lpeters86
This recipe has a wonderful blend of flavor. You can tell it is lighter, but the various spices and the crumb-topping replace any chance of a bland flavor. Highly recommended!
Reviewed on Mar. 04, 2010 by kkdreessen
I added onion to this recipe and it was outstanding. Kids even loved it!
Reviewed on Jan. 25, 2010 by vickyfoland
This was awesome. I will make it again. I also added some cheddar cheese and I added frozen peas instead of red pepper. My husband loved it too.Vicky
This was awesome. I will make it again. I also added some cheddar cheese and I added frozen peas instead of red pepper. My husband loved it too.
Vicky
Reviewed on May. 13, 2009 by dusarahbear
This was very good except for next time I will leave out the mushrooms and add a mix of different vegetables. I will also be adding cheddar cheese.
Reviewed on Feb. 10, 2009 by bday
I love this recipe. Even my very picky 6-yr old loved it (except the breading which I'll leave off on half of it next time). Easy and a nice variation from regular tuna casserole.
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