low fat tuna casserole with broccoli,and cheese
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!
prep time
20 Min
cook time
35 Min
method
Bake
yield
4 serving(s)
Ingredients
- 8 ounces no yolk broad noodles- (a little more than half a bag)
- 1 tablespoon butter
- 8 ounces sliced mushrooms
- 2 cans fat free cream of mushroom soup
- 1 cup reduced fat monteray jack,or reduced fat mexican cheese shredded
- 8 ounces fat free plain yogurt
- 1/2 cup chopped scallions
- 3/4 teaspoon black pepper
- 3/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 teaspoon celery flakes
- 16 ounces fresh or frozen broccoli florets
- 2 - 3 cans tuna packed in water
- 1/4 cup parmesan cheese
- 3/4 cup crushed reduced fat ritz crackers
How To Make low fat tuna casserole with broccoli,and cheese
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Step 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.
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Step 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.
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Step 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.
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Step 4Bake at 350 until crumbs are golden brown. It should take about 35 minutes.Remove from oven,and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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