De-Lightful Tuna Casserole

Name: De-Lightful Tuna Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 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

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

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.

Reviews

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Average Rating:

lollygagtx

Jan 9, 2020

Used rice instead of the thick noodles, and two cans tuna, extra can cheese soup, too.
rustedgold1

Nov 6, 2019

Love it but must confess I did not use reduced fat cheese or soup. The fresh mushrooms and pimentos all add to its great flavor. New favorite!
Roxanne

Nov 1, 2019

Best tuna casserole I have ever made...and maybe the best I have ever eaten. Made it exactly as recipe instructed and it was indeed DELIGHTFUL! I wouldn’t change a thing.
KatyDid2010

Jul 30, 2019

Whole family loved it including the littles.
redgirl4634

Mar 27, 2018

This was pretty good, got good reviews from my picky husband and my 5 year old. I salted the pasta water and added a few extra spices like garlic and onion powder so it was not bland for me. I also threw in some thawed frozen corn I had leftover from a soup recipe and topped it with crushed black pepper triscuits because I didn't have corn flakes.
cimgraph

Jan 15, 2015

Creamy and satisfying recipe. Only two things I did differently were I substituted chopped sun dried tomatoes instead of pimentos since it was what I had on hand and added a half cup of chopped broccoli to mixture. We had not made this in ages, and we liked this a lot.
jtermont

Dec 13, 2014

I liked this recipe for tuna casserole. I substituted 4oz can sliced mushrooms for the fresh mushrooms just to save some time. It was still very good! I will likely make this recipe again!
ebourn

Oct 9, 2014

Bland. Didn't like it at all.
scubacas

Sep 14, 2013

I've been searching for the perfect tuna noodle casserole...this wasn't perfect...I'm still looking...but overall this was pretty good and until I find the perfection I am looking for I would probably make this again
ladyinred8473

May 8, 2013

Didn't have corn flakes, so put French fried onion rings on top-delicious!