Nif's 30 Minute Tuna Casserole

Submitted by Nif_H

"A follow-up to Recipe #349613, this recipe is healthier and has more fresh ingredients. You could realistically have this meal on the table in a half hour as you are doing a lot of the prep while waiting for the pasta. This counts as 7 WW points. Enjoy!"

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• 709.77 ml rotini pasta (or other shaped pasta, I use a high fibre version)
• olive oil, for spritzer
• 473.18 ml mushrooms, chopped
• 118.29 ml onion, chopped
• 118.29 ml celery, chopped (about 1 stalk)
• 2 garlic cloves, minced
• 85.04 g can tuna, lightly drained
• 118.29 ml low-fat sour cream
• 7.39 ml Worcestershire sauce
• 2.46 ml seasoning salt
• fresh ground black pepper
• 118.29 ml low-fat cheddar cheese, grated
• 236.59 ml fresh breadcrumb, coarsely ground

directions

1. Cook pasta as directed. Preheat oven to 400°F.
2. While waiting for the water to boil, add mushrooms, onion, celery and garlic to a nonstick pan sprayed with olive oil. Saute over medium heat until just tender. The moisture from the veggies will keep them from sticking.
3. While cooking the pasta, stir tuna, sour cream, Worcestershire sauce, salt and pepper into the pan. Remove from heat and add cheddar cheese.
4. When pasta is al dente, stir into pan. Pour into a casserole dish sprayed with olive oil. Cover with bread crumbs.
5. Cook for 15 minutes. The higher heat will ensure that you have some crunch to the bread crumbs.

Reviews

[robbin.oakley]

I really liked this! I normally don't care for Tuna casseroles, because they all seem to taste alike because of the "cream of" soup in it. I also used whole wheat pasta, which I could eat in this recipe, and used plain bread crumbs mixed with some lemon pepper for the topping. I agree with MsSally, may up the sour cream a wee bit. It's not a heavy meal and it's quick to fix!!

 

[MsSally]

This was a great tuna noodle. I liked the fact that it didn't have cream of something soup but was still easy and quick to make. I used very roughly chopped french bread for the crumbs and I used whole wheat pasta and FF sour cream, and two cans of tuna with good results. The only thing I may change next time would be to add the full cup of sour cream with the additional tuna as there wasn't quite enough sauce.

 

[Boomette]

I used white macaroni with high fibre. I cooked the veggies longer cause I wanted the celery to be cooked. I didn't want it crunchy. I omitted the garlic. I used 1 small onion. I was afraid it would be too dry and it would miss something but when I ate it for lunch today I really loved it. The taste of the mushrooms in it is great. That's very good for a healthy recipe. I used italian breadcrumbs on it. Thanks Nif :) Made for TYM tag game