Z Lizzie’s Healthy Tuna Casserole
- Number of Servings: 6
Ingredients
12 tsp BECEL - Original Margarine 1 medium (2-1/2" dia) Onions, raw 227 grams Mushrooms, fresh 1 tsp Thyme, ground .25 cup Flour, whole grain 1.75 cup Milk, nonfat (skim milk) .5 tsp Garlic powder .5 cup Parmesan Cheese, grated 2 can Tuna, Canned in Water, drained .5 tsp VEGETA (by SEANSMOM314) 30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g 284 gram(s) Catelli Tortiglioni (Dry) (by CPOST90) 1 cup Peas, frozen
Cook pasta according to package directions.
Sauté mushrooms, onions and thyme in 1 Tbsp becel. Season as desired with salt and pepper.
Set aside.
In the same pan, melt 2 Tbsp becel and stir in flour until smooth. Gradually stir in milk and whisk until smooth. Bring to boiling until it begins to thicken. Stir in garlic powder, Parmesan and vegeta and cook for a minute or so.
Drain pasta and tuna and add them along with the mushrooms and peas to the sauce. Pour into a suitable baking dish.
Melt remaining Tbsp of becel and stir in panko. Sprinkle on tuna mixture.
Bake at 350 for 30 to 35 minutes.
Serving Size: Makes 6 servings
Sauté mushrooms, onions and thyme in 1 Tbsp becel. Season as desired with salt and pepper.
Set aside.
In the same pan, melt 2 Tbsp becel and stir in flour until smooth. Gradually stir in milk and whisk until smooth. Bring to boiling until it begins to thicken. Stir in garlic powder, Parmesan and vegeta and cook for a minute or so.
Drain pasta and tuna and add them along with the mushrooms and peas to the sauce. Pour into a suitable baking dish.
Melt remaining Tbsp of becel and stir in panko. Sprinkle on tuna mixture.
Bake at 350 for 30 to 35 minutes.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 416.3
- Total Fat: 12.4 g
- Cholesterol: 27.4 mg
- Sodium: 488.2 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 4.3 g
- Protein: 26.6 g
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