Low Fat Tuna Casserole with Broccoli,and cheese
By
Nor M.
@Adashofloverecipes
1
This is a Tuna Casserole that has been lightened up. The combination of Reduced fat cheese, Yogurt,and Soup. Creates a casserole with a really creamy texture. Enjoy!
Ingredients
- 8 oz
- no yolk broad noodles- (a little more than half a bag)
- 1 Tbsp
- butter
- 8 oz
- sliced mushrooms
- 2 can(s)
- fat free cream of mushroom soup
- 1 c
- reduced fat monteray jack,or reduced fat mexican cheese shredded
- 8 oz
- fat free plain yogurt
- 1/2 c
- chopped scallions
- 3/4 tsp
- black pepper
- 3/4 tsp
- salt
- 1/4 tsp
- red pepper flakes
- 1 tsp
- celery flakes
- 16 oz
- fresh or frozen broccoli florets
- 2 - 3 can(s)
- tuna packed in water
- 1/4 c
- parmesan cheese
- 3/4 c
- crushed reduced fat ritz crackers
How to Make Low Fat Tuna Casserole with Broccoli,and cheese
- 1Boil the egg noodles until done,and set aside.
Preheat oven to 350 degree's Spray a casserole dish or 9x13 inch pan with oil spray. - 2Cook the Mushrooms in the butter in a large fry pan until browned. Remove from heat. Add the soup,Yogurt,cheese Celery flakes,red pepper flakes,salt and pepper. Combine well.
Add the Broccoli, Tuna,and noodles. Fold to coat tuna and Broccoli. - 3Mix the cracker crumbs and Parmesan cheese together.
Sprinkle some of the crumbs on the bottom of dish,or pan. Pour the Tuna mixture in to pan,or dish.
Top With remaining crumbs,and Parmesan cheese. - 4Bake at 350 until crumbs are golden brown. It should take about 35 minutes.Remove from oven,and enjoy.
