Healthy Homestyle Tuna Casserole

READY IN: 45mins
Recipe by 1pianogirl

Remember Mom's tuna casserole? This version is just as satisfying, but it's made with today's health-conscious moms in mind. Substitutions were made to reduce clories and fat. (recipe from "Healthy Homestyle Cooking" by Evelyn Tribole)

Top Review by Charlotte J

April 24, 2009...Yum, I made this for lunch today and everyone liked it. I saute 1/4 of a red pepper in the pan with the onions as I did not use the pimientos. Also instead using 1/2 of a can of evaporated milk, I used skim with 1 1/2 teaspoons of corn starch added to it. Add just a little black pepper and your ready to serve. I'll be making this again. Made for *Zaar Chef Alphabet Soup 2009* game

Ingredients Nutrition

Directions

  1. Cook the pasta according to package directions. Drain and set aside.
  2. Meanwhile, preheat the oven to 375 degrees. Lightly spray and unheated medium saucepan with no-stick spray. Add the celery and onions. Cook and stir over medium heat until tender.
  3. Stir in the condensed soup and milk. Then gently stir in the pasta, tuna and pimiento. Transfer the mixture to a 1 1/2 quart casserole. Sprinkle with the parmesan cheese. Bake for 25 to 30 minutes or until heated through. Sprinkle with the parsley to garnish.

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