Healthy Tuna Casserole (Low-Fat)

Ingredients

• 4 cups dry whole wheat fusilli (can use penne pasta or similar)
• 1 small onion, finely chopped
• 2 (6 ounce) cans solid white tuna, water packed, well drained (can use 3 cans)
• 2 (10 ounce) cans fat free cream of celery soup or cream of mushroom soup, undiluted
• 1/2 cup low-fat mayonnaise
• 1 cup skim milk or 1% low-fat milk
• 1 (10 ounce) can sliced mushrooms, well drained
• 1 tablespoon Mrs. Dash seasoning mix
• 1/2 teaspoon garlic powder
• 1/2 teaspoon coarse black pepper (or to taste)
• 1 cup grated reduced-fat cheddar cheese (or to taste)

Directions

1. 1

   Set oven to 350 degrees F.

2. 2

   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).

3. 3

   Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.

4. 4

   Add in onion and tuna; toss to combine.

5. 5

   In a saucepan heat soup with milk until smooth.

6. 6

   Stir in mushrooms mayonnaise, Mrs Dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine.

7. 7

   Transfer mixture to prepared baking dish.

8. 8

   Bake for about 30 minutes.

9. 9

   Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.