Main dish

Low-Fat Tuna Casserole

15 m
50 m
Ready in:
1 h 5 m
An easy and nourishing casserole for a busy weekday will make a perfect dinner!
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Servings: 10
Whole wheat fusilli
4 cups, dry (can be replaced by penne)
1, small, finely chopped
Solid white tuna
2 (6 oz.) cans, water packed, well drained
Cream of celery soup
2, fat-free
Low-fat mayonnaise
½ cup
Skim milk
1 cup
Sliced mushrooms
1 910 oz.) can, well-drained
Mrs. Dash seasoning mix
1 tbsp.
Garlic powder
½ tsp.
Coarse black pepper
½ tsp.
Reduced-fat cheddar cheese
1 cup
  1. Heat the oven to 350° F/175° C/Gas Mark 4.
  2. Prepare a 13x9 baking dish and grease it with cooking spray (or replace with a large casserole dish).
  3. Add pasta to a large pot of boiling water and cook until al dente. Drain and transfer to a large bowl.
  4. Add onion and tuna and toss to combine.
  5. Add soup and milk to a saucepan and heat until the mixture is smooth.
  6. Stir in mushrooms, mayonnaise, Mrs. Dash seasoning, garlic powder, and black pepper to the mixture. Add to the bowl and toss to combine.
  7. Put the mixture in the baking dish and bake for 30 minutes.
  8. Remove from the oven, sprinkle with the cheese, and place to the oven again for 2 to 4 minutes to melt the cheese.
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