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Healthy Tuna Casserole

Making healthy meals that the whole family will love is always my goal. Eating healthy doesn’t have to mean that I eat one thing while the rest of the house eats something entirely different.


This lightened-up tuna casserole is indulgent but I revised the ingredients so that the fats are all healthy and the protein is high! This can now be enjoyed as a part of a heart-healthy meal that will keep you full and help you lose weight !


INGREDIENTS

  • 1/2 Cup Avocado Mayonnaise*

  • 2 Tablespoons Dijon Mustard

  • 2 Teaspoons Fresh Parsley, Chopped

  • 1/2 Teaspoon Table Salt

  • 1/4 Teaspoon Black Pepper

  • 2 Cups Fresh Mushrooms, Chopped

  • 1 Cup Green Peas, Frozen, Thawed

  • 2 Cups Plain Greek Yogurt

  • 1/2 Cup Reduced Fat Monterey Jack Cheese, Shredded

  • 18 Oz Tuna, Canned, Drained**

  • 12 Oz Raw Noodles cooked and drained



DIRECTIONS

  1. Preheat the oven to 350F.

  2. Coat the baking pan with non-stick spray.

  3. Whip together mayonnaise, yogurt, mustard, parsley, salt, and pepper in a bowl.

  4. Add noodles, peas, mushrooms, and tuna. Mix well until combined.

  5. Pour into the baking dish, I prefer a glass or ceramic casserole dish, spread evenly and top with shredded cheese.

  6. Bake until the cheese on top is bubbly and golden brown.

NOTES

* Avocado mayonnaise is used because this is a healthier fat. You can use 1/2 cup of actual avocado, olive oil mayonnaise, or olive oil as a substitution. Using regular mayonnaise will work, however, the nutritional breakdown will be impacted.

**18 oz is the amount of tuna you should have after you drain the liquid.

**Shredded chicken or canned chicken can be also used.


Serves 8



 



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