Dear Abbys Tuna Casserole Recipes

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LIGHT-BUT-HEARTY TUNA CASSEROLE

My boyfriend grew up loving his mother's tuna casserole and says he can't even tell 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

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14



Light-But-Hearty Tuna Casserole image

Steps:

  • Cook noodles according to package directions., In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray., Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 322 calories, Fat 9g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 843mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

3 cups uncooked yolk-free noodles
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup fat-free milk
2 tablespoons reduced-fat mayonnaise
1/2 teaspoon ground mustard
1 jar (6 ounces) sliced mushrooms, drained
1 can (5 ounces) albacore white tuna in water
1/4 cup chopped roasted sweet red pepper
TOPPING:
1/4 cup dry bread crumbs
1 tablespoon butter, melted
1/2 teaspoon paprika
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper

GRANDMOTHER'S TUNA CASSEROLE

Make and share this Grandmother's Tuna Casserole recipe from Food.com.

Provided by MessyChef

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11



Grandmother's Tuna Casserole image

Steps:

  • Preheat oven to 350 degrees.
  • Cook macaroni in lightly salted boiling water about 5-7 minute or until macaroni is aldente.
  • While macaroni is cooking, beat egg with salt, mustard in pepper in a medium bowl. Stir in cottage cheese, sour cream, milk and 1/2 of cheddar cheese. Save remaining cheese to sprinkle on top. Refrigerate.
  • Drain macaroni well and rinse with hot water. Place into 2 quart casserole and keep warm.
  • Stir egg mixture into cooked macaroni. Break tuna into chunks, carefully stir tuna into macaroni mixture. Sprinkle cheese on top. Cover with foil.
  • Bake in preheated oven 45 minute Remove cover and bake 10 minute longer or until lightly browned. Serve hot in casserole or spoon onto 6 plates.
  • This recipe is good doubled and can be frozen and re-heated in the microwave!

1 1/2 cups uncooked elbow macaroni
1 egg (beaten)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 cup small curd cottage cheese
1/3 cup sour cream
1/3 cup milk
1 cup shredded cheddar cheese
1 (6 3/4 ounce) can chunk tuna, drained
1 cup green peas (partially thawed)

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