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Photo: Oxmoor House

Tuna Casserole

This American classic is a great cold-weather family meal. This version takes out some of the fat and sodium but keeps the flavor and satisfaction. Petite peas add a touch of sweetness to this rich dish.

Oxmoor House OCTOBER 2013

  • Yield: Serves 8 (serving size: 1/8 of casserole)
  • Total:50 Minutes

Ingredients

  • 8 ounces uncooked elbow macaroni
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 1/3 cup finely chopped red onion
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 2 1/2 cups 2% reduced-fat milk
  • 4 ounces reduced-fat cheddar cheese, shredded (about 1 cup)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup frozen petite green peas
  • 2 (5-ounce) cans solid white tuna in water, drained
  • Cooking spray
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

1. Preheat oven to 375°. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat oil and butter in a Dutch oven over medium-high heat until butter melts. Add onion; sauté 3 minutes. Reduce heat to medium. Sprinkle flour over onion mixture, stirring until blended; cook, stirring constantly, 2 minutes. Gradually stir in milk. Bring to a simmer; stir in cheddar cheese, salt, and pepper. Cook 1 minute or just until cheese melts. Stir in peas and tuna.

3. Add pasta, tossing to coat. Pour pasta mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with panko and Parmesan cheese.

4. Bake at 375° for 20 minutes or until bubbly and golden.

Nutritional Information

Amount per serving
  • Calories: 332
  • Fat: 13.2g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.6g
  • Protein: 21.6g
  • Carbohydrate: 33.2g
  • Fiber: 2.1g
  • Cholesterol: 41mg
  • Iron: 1.4mg
  • Sodium: 511mg
  • Calcium: 354mg
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Tuna Casserole recipe

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