Low Fat Tuna Casserole Recipe

Name: Low Fat Tuna Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) cans tuna in water, drained (or 1 lb. fresh skinless, boneless tuna steaks); 2 tablespoons lemon juice (if using fresh tuna); 8 ounces wide egg noodles; 4 tablespoons unsalted butter; 8 ounces mushrooms, sliced; ⅓ cup all-purpose flour; 2 cups low-fat milk; 2 tablespoons cornstarch; 1 (8 ounce) bottle clam juice or 1 cup fish stock; ¼ cup dry white wine; 1 teaspoon salt; ¼ teaspoon pepper; 14 grated nutmeg; 2 tablespoons snipped fresh dill or 1 teaspoon dried oregano, crumbled; 3 tablespoons breadcrumbs

Servings: persons

2 (6 ounce) cans tuna in water, drained (or 1 lb. fresh skinless, boneless tuna steaks)
2 tablespoons lemon juice (if using fresh tuna)
8 ounces wide egg noodles
4 tablespoons unsalted butter
8 ounces mushrooms, sliced
⅓ cup all-purpose flour
2 cups low-fat milk
2 tablespoons cornstarch
1 (8 ounce) bottle clam juice or 1 cup fish stock
¼ cup dry white wine
1 teaspoon salt
¼ teaspoon pepper
14 grated nutmeg
2 tablespoons snipped fresh dill or 1 teaspoon dried oregano, crumbled
3 tablespoons breadcrumbs

1
["Heat oven to 425F.", "Grease shallow 9"" casserole.", "(If using fresh tuna, cut tuna steaks into sticks about 1/2"" thick and 2"" long.", "Toss with lemon juice and refrigerate.)", "Start cooking noodles according to package directions.", "Meanwhile, melt 1 Tbs butter in large skillet over medium heat.", "Add mushrooms and cook without stirring, 1-2 minutes, until browned.", "Stir and add 1 Tbs water; cook 1 minute until tender.", "Melt remaining butter in medium saucepan over medium heat.", "Stir in flour and cook, stirring, 1 minute.", "Stir in milk and bring to simmer, stirring constantly.", "Stir together cornstarch, clam juice, and wine.", "Pour into sauce, stirring constantly; add salt, pepper, and nutmeg.", "Simmer 2-3 minutes until thickened.", "Combine noodles with sauce, tuna, and mushrooms.", "Add dill and transfer to casserole; top with breadcrumbs.", "Bake 20 minutes until bubbly.", "Let stand 10 minutes before serving.", "To reheat: If room temperature, bake 20 minutes at 350F;if cold, 30 minutes."]

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (6 ounce) cans tuna in water, drained (or 1 lb. fresh skinless, boneless tuna steaks), 2 tablespoons lemon juice (if using fresh tuna), 8 ounces wide egg noodles, 4 tablespoons unsalted butter, and more.

Yes, Low Fat Tuna Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Fat Tuna Casserole

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