MODERN TUNA CASSEROLE
I loved tuna casserole as a kid and found myself craving it as an adult. However, the massive amounts of fat and salt in the traditional recipe were a turnoff healthwise, and it just didn't taste as good as I remembered. I reconfigured the recipe to include more vegetables and the result was delicious. -Rebecca Blanton, St. Helena, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean., In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes, adding reserved pasta water if needed. Stir in cheese, salt and pepper. Pour over pasta; toss to coat.
Nutrition Facts : Calories 372 calories, Fat 11g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 767mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
BABY-BOOMER TUNA CASSEROLE
I have had this recipe practically forever; I even remember my grandmother making it in the 1960s. Pure nostalgia.
Provided by Lennie
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook macaroni in plenty of boiling salted water until just al dente; drain.
- Combine tuna, onion, peas (you can also use a well-drained 10 ounce tin of baby peas), milk, pepper and the tin of cream of chicken soup in a large bowl.
- Fold in cooked macaroni.
- Pour into a lightly buttered six-cup casserole dish; sprinkle with paprika.
- Bake 20 minutes.
- Top with 1/2 cup crushed potato chips and return to oven for 10 more minutes.
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