Does anyone know a lowfat receipe for a tuna casserole?

Question

I am in desperate need of a lowfat receipe for tuna casserole. That devil woman Mrs. Harper is putting a curse on that dreadful tuna casserole she makes every Wednesday. I swear it's ruining my figure! Oh and it tastes just awful! So if I could get a tasty lowfat receipe for it I could switch the one she has now in her receipe box and then I won't have to worry about gaining anymore weight and no more of that horrible after taste it leaves in my mouth! Please help!

Answer 1

Low Fat Tuna Noodle Casserole:

45 min 20 min prep
2-4 servings

2 cups egg noodles (Use no-yolk noodles if you want)
1 tablespoon margarine, divided
1/2 cup celery
1/4 cup chopped yellow onions
1 cup low fat cottage cheese
1/4 cup low-fat mayonnaise
1 (6 1/2 ounce) can tuna in water, drained
1 tablespoon worcestershire sauce
6 soda crackers, coarsly crumbled
salt and pepper

1. Preheat oven to 425F degrees.
2. Cook noodles, drain and set aside.
3. While the noodles are cooking in a skillet melt half the margarine over medium heat saute the onions and celery until tender about 7 minutes.
4. set aside.
5. In a bowl combine; cottage cheese and mayonnaise.
6. Stir in noodles and celery, onions, tuna, and worchestershire sauce.
7. Salt& Pepper to your taste.
8. Put noodle mixture in a 1 1/4 quart cassarole dish.
9. Sprinkle with crumbs and dot with remaining margarine.
10. Bake until it turns golden brown (about 25 minutes).
11. Serve immediately.

Answer 2

I actually make this quite often. I use Albacore Tuna in water always. Depending on how much you want to make, depends on the number of cans or packets. I use one-two packets. Instead of using egg noodles, I use whole wheat noodles. They are lower in fat and higher in fiber. Just make sure not to over cook the noodles. You can actually cook them andante. They will be a little crunchy but but that is okay because when you put it in the oven, it will finish cooking. I also use Campbell's low fat cream of chicken soup. Mix the noodles, tuna and soup together in a baking dish and cook covered at 400 degrees for about a half an hour. Also, I use Mrs. Dash to season. VERY TASTEY!!!!

You will need:

Albacore Tuna 1-2 packets
1 Can of Campbell's low fat cream of chicken soup
1 packet of whole wheat noodles (sometimes I use the noodles with flax seed. It give extra omega 3's, very good for you).
Mrs. Dash...any flavor.

Answer 3

Hi Naomi,
Well we do have a problem it would seem let me see if i can help
Recipe .... Cooking Stock
2 Tablespoons of Toasted sesame oil
1 Pt Fish stock
1 Teaspoon of Balsamic Vinegar
2 Teaspoons of Sweet chilli sauce
1 Tablespoon of Fish Sauce
2 Whole cloves of garlic
3 Whole Bay leaves
1 Tin Chopped tomatoes
Pinch of Cajun seasoning
Salt & pepper (to taste)
Vedgetables ......
Medium diced ..... Celery, Carrots, Red onion, Swede and
Colerabi
( Pre-cook vedgetables by half, then refresh )

Place half of mixed vedgetables in casserole dish place Tuna Steaks on top then cover with rest of the veg.
Mix all cooking stock ingredients together and add to casserole
cover with lid or foil.
Preheat oven to 150 / 180 cook for about one (1) hour
Serve with light lemon mashed potato

Looks complicated .... but if you have it often as you do will only
get easier

Answer 4

1¼ hours 5 min prep
Change to: servings US Metric
1 (6 ounce) can tuna, drained
1 cup macaroni, raw
1 onion, chopped
1 (14 ounce) can peas, drained
1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup
1 cup skim milk
6 tablespoons low-fat cheddar cheese




1.Preheat oven to 350 degrees F
.
2.Spray 8x8 pan with non stick spray.

3 In a bowl, mix tuna, noodles, onion, peas, soup and milk.

4. Pour into pan. Make sure noodles are covered by sauce.

5.Sprinkle with cheese.

6.Cover & Bake for 1 hour.

here's the link for the recipe.

http://www.recipezaar.com/129841


Hope i helped your cravings!!!!

Answer 5

2 (6 ounce) cans tuna in water, drained (or 1 lb. fresh skinless, boneless tuna steaks)
2 tablespoons lemon juice (if using fresh tuna)
8 ounces wide egg noodles
4 tablespoons unsalted butter
8 ounces mushrooms, sliced
1/3 cup all-purpose flour
2 cups low-fat milk
2 tablespoons cornstarch
1 (8 ounce) bottle clam juice or 1 cup fish stock
1/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon pepper
1/4 grated nutmeg
2 tablespoons snipped fresh dill or 1 teaspoon dried oregano, crumbled
3 tablespoons breadcrumbs

Not the one? See other Low Fat Tuna Casserole Recipes
Casseroles Main Dish
United States Main Dish
Tuna Main Dish
Comfort Food Main Dish
Heat oven to 425F.
Grease shallow 9" casserole.
(If using fresh tuna, cut tuna steaks into sticks about 1/2" thick and 2" long. Toss with lemon juice and refrigerate.) Start cooking noodles according to package directions.
Meanwhile, melt 1 Tbs butter in large skillet over medium heat.
Add mushrooms and cook without stirring, 1-2 minutes, until browned.
Stir and add 1 Tbs water; cook 1 minute until tender.
Melt remaining butter in medium saucepan over medium heat.
Stir in flour and cook, stirring, 1 minute.
Stir in milk and bring to simmer, stirring constantly.
Stir together cornstarch, clam juice, and wine.
Pour into sauce, stirring constantly; add salt, pepper, and nutmeg.
Simmer 2-3 minutes until thickened.
Combine noodles with sauce, tuna, and mushrooms.
Add dill and transfer to casserole; top with breadcrumbs.
Bake 20 minutes until bubbly.
Let stand 10 minutes before serving.
To reheat: If room temperature, bake 20 minutes at 350F;if cold, 30 minutes.

Answer 6

INGREDIENTS
1 (16 ounce) package tri-colored pasta assortment
2 carrots, sliced
1 cup chopped broccoli
3 (10.75 ounce) cans condensed cream of mushroom soup
2 (6 ounce) cans tuna, drained
3 stalks celery, chopped
1/2 onion, chopped
1 red bell pepper, chopped
2 tablespoons shredded Cheddar cheese
DIRECTIONS
Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Add carrots and broccoli for 5 minutes or less before removing pasta; drain. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine pasta, carrots, broccoli, soup, tuna, celery, onion, and red bell pepper; mix all together. Place mixture evenly in a 9x13 inch baking dish, and sprinkle cheese on top. Bake in preheated oven for 20 minutes.

Or

INGREDIENTS
1 (12 ounce) package egg noodles
2 tablespoons vegetable oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup red bell pepper, chopped
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (6 ounce) can tuna, drained
1/4 cup milk
1/4 teaspoon salt
ground black pepper to taste
1/4 cup Italian seasoned bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.
While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.
Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
Fold the noodles into the saucepan.
Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.


Pick the one that closely matches hers