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Individual Tuna Casseroles

Tuna casserole gets updated with this unique and flavorful recipe. Friends and family will love the appeal, not to mention that it’s lower in saturated fat and calories. —Cheryl Woodson, Liberty, Missouri
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 1-1/2 cups uncooked whole wheat penne pasta
  • 1 can (12 ounces) albacore white tuna in water
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1-1/4 cups water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup roasted sweet red peppers, drained and chopped
  • 3 tablespoons chopped onion
  • 3 tablespoons sun-dried tomatoes (not packed in oil), chopped
  • 2 tablespoons Greek olives, chopped
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1 tablespoon capers, drained
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning

Directions

  • Cook pasta according to package directions.
  • Meanwhile, in a large bowl, combine the tuna, soup, artichokes, sour cream, peppers, onion, sun-dried tomatoes, olives, dill, capers, garlic, lemon zest and pepper flakes. Drain pasta; stir into tuna mixture. Divide among six 10-oz. ramekins or custard cups.
  • In a small bowl, combine the bread crumbs, cheese and Italian seasoning. Sprinkle over tuna mixture. Place ramekins on a baking sheet. Bake, uncovered at 350° until golden brown, 25-30 minutes.
Nutrition Facts
1 each: 321 calories, 7g fat (3g saturated fat), 35mg cholesterol, 801mg sodium, 38g carbohydrate (4g sugars, 4g fiber), 24g protein.
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