Healthy Tuna Casserole (low-fat)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 4 cups dry whole wheat fusilli (can use penne pasta or similar)
• 1 small onion, finely chopped
• 2 (6 ounce) cans solid tuna, water packed, well drained (can use 3 cans)
• 2 (10 ounce) cans fat free cream of celery soup or 2 (10 ounce) cans cream of mushroom soup, undiluted
• 1/2 cup low-fat mayonnaise
• 1 cup skim milk or 1 cup 1% low-fat milk
• 1 (10 ounce) can sliced mushrooms, well drained
• 1 tablespoon mrs. dash seasoning mix
• 1/2 teaspoon garlic powder
• 1/2 teaspoon coarse black pepper (or to taste)
• 1 cup grated reduced-fat cheddar cheese (or to taste)

Recipe

• 1 set oven to 350 degrees f.
• 2 grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture).
• 3 boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
• 4 add in onion and tuna; toss to combine.
• 5 in a saucepan heat soup with milk until smooth.
• 6 stir in mushrooms mayonnaise, mrs dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
• 7 transfer mixture to prepared baking dish.
• 8 bake for about 30 minutes.
• 9 remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.