An easy and nourishing casserole for a busy weekday will make a perfect dinner!
INGREDIENTS
Servings: 10
Whole wheat fusilli
4 cups, dry (can be replaced by penne)
Onion
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
DIRECTIONS
- Heat the oven to 350° F/175° C/Gas Mark 4.
- Prepare a 13x9 baking dish and grease it with cooking spray (or replace with a large casserole dish).
- Add pasta to a large pot of boiling water and cook until al dente. Drain and transfer to a large bowl.
- Add onion and tuna and toss to combine.
- Add soup and milk to a saucepan and heat until the mixture is smooth.
- Stir in mushrooms, mayonnaise, Mrs. Dash seasoning, garlic powder, and black pepper to the mixture. Add to the bowl and toss to combine.
- Put the mixture in the baking dish and bake for 30 minutes.
- 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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