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
- 314.66 ml bow tie pasta or 236.59 ml macaroni
- 236.59 ml chopped celery
- 78.07 ml chopped onion
- 283.49 g can 98% fat-free cream of mushroom soup
- 177.44 ml evaporated skim milk
- 255.14 g can tuna in water, drained
- 59.14 ml drained and chopped pimiento
- 29.58 ml grated reduced-fat parmesan cheese
- snipped fresh parsley
Directions See How It's Made
- Cook the pasta according to package directions. Drain and set aside.
- 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.
- 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.