1/1 Photo of Clean Eating Tuna Casserole
From an old copy of Clean Eating Magazine. We really enjoy this, I no longer have to feel guilty making tuna noodle casserole for the kids! I've made a few alterations to the original recipe
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Units: US | Metric
- 8 ounces whole wheat macaroni
- 2 carrots, peeled and diced
- olive oil flavored cooking spray
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 1 teaspoon extra virgin olive oil
- 3 tablespoons whole wheat flour
- 2 cups skim milk
- 1 teaspoon Dijon mustard
- 3 (6 ounce) cans tuna in water, drained
- 1 cup frozen peas
- 1 teaspoon dried dill
- 1 tablespoon low-fat parmesan cheese, grated
- 1/2 cup panko breadcrumbs
- 1Preheat oven to 350°F.
- 2Bring a large stockpot filled with water to a boil over high heat. Add pasta and carrots, cook pasta according to package directions.
- 3Meanwhile, heat another large stockpot over medium-high heat. Mist with cooking spray and add celery and onion. Saute for about 5 minutes or until onions become translucent.
- 4Add oil and flour and whisk briskly. Add milk, whisking in 1/4 cup at a time. Reduce heat to medium. Whisk in Dijon. Then stir in drained pasta, carrots, tuna, peas, and dill. Remove from heat.
- 5Pour tuna pasta mixture into a large 8-to 10-cup casserole dish. Top with breadcrumbs and Parmesan. Bake for 30 minutes or until browned on top.
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Nutritional Facts for Clean Eating Tuna Casserole
Serving Size: 1 (298 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 371.3
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 1.2 g
- Cholesterol 39.1 mg
- Sodium 513.2 mg
- Total Carbohydrate 49.5 g
- Dietary Fiber 6.1 g
- Sugars 3.6 g
- Protein 33.3 g
The following items or measurements are not included:
low-fat parmesan cheese