Healthy Dijon Soja Tuna Casserole Recipes

REDUCED FAT DIJON TUNA NOODLE CASSEROLE

Steps:

• 1. Preheat oven to 500 degrees.
• 2. Cook noodles. Omit salt. Drain. Return pot to medium heat. Add butter. Add onion and cook until onion is translucent, stirring occasionally. Sprinkle with flour, until a paste forms. Gradually stir in milk, cook 5 minutes (or until slightly thickened), stirring with a wisk. Stir in cream cheese, mustard, salt, and pepper, cook 2 minutes, stirring constantly.
• 3. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow, 2 quart baking dish coated with cooking spray. Top with remaining cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes prior to serving.

DIJON TUNA CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook noodles in large saucepan as directed on package, omitting salt.
• Meanwhile, cook celery and onions in butter in separate saucepan on medium heat 3 to 5 min. or until tender. Add flour, mustard and black pepper; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir 1 min. or until thickened, stirring constantly.
• Drain noodles; return to pan. Gently stir in sauce, tuna and red peppers. Spoon into 1-1/2-qt. baking dish sprayed with cooking spray.
• Bake 30 to 35 min. or until heated through.

TUNA CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
• Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.

HEALTHY DIJON SOJA TUNA CASSEROLE

Steps:

• Heat pan with the olive oil and add onions, garlic, celeri, mushrooms, carotts. Cook for 8 minutes Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta-cooking water. Drain in a colander. In a bowl, mix together soja sauce, dijon, milk and flour. Add this mixture the the onion mushroom mix and cook it starts to simmer. Add water reserved from the noddles to the sauce. Add green onions and tuna and mix well. Place the preparation in an 8" casserole, top it with the bread crumbs and cheese. cook 20 minutes in a 375F oven. Garnish with parsley and serve

HEALTHY TUNA CASSEROLE (LOW-FAT)

Steps:

• Set oven to 350 degrees F.
• 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).
• Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
• Add in onion and tuna; toss to combine.
• In a saucepan heat soup with milk until smooth.
• Stir in mushrooms mayonnaise, Mrs Dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
• Transfer mixture to prepared baking dish.
• Bake for about 30 minutes.
• Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.