Recipe of the Week: Healthier Tuna Casserole

With Chick away for the next 13 days - I am cooking some of my all-time favorite recipes. As a kid, my Pop made the best tuna casserole.

This recipe is very close to his traditional casserole, but I’ve taken out some of the fat and calories. By using multi-grain pasta – you add fiber and extra protein without altering the taste.

Enjoy!

Stacy

TUNA CASSEROLE

Makes 8 servings

12 ounces multi-grain pasta,

2 cups frozen green peas, thawed (Pop always uses canned S & W Petite Peas)

2 (10 3/4-ounce) cans of reduced-fat, reduced-sodium cream of mushroom soup

1/2 cup fat-free milk (you can use low fat or 2 %)

12 ounces tuna, packed in water, drained and flaked (I prefer all white meat)

½ cup sliced almonds

3 slices light wheat bread (please make your own breadcrumbs - my Grandma Cavey would be proud)

1 tablespoon light butter

Cooking spray

1. Preheat oven to 350 degrees. Lightly coat a 9x13 baking dish with cooking spray.

2. Cook penne according to package directions. Drain and rinse cooked pasta with cool water.

3. In same pot you cooked the pasta - combine penne, peas, soup, milk, tuna and almonds. Transfer pasta mixture into the baking dish.

4. Use a food processor to mix the bread into fine crumbs. In a small bowl, combine the breadcrumbs and light butter. Sprinkle the breadcrumb mixture evenly over the casserole.

5. Bake covered at 350 degrees for about 20 minutes. Take foil off and cook for an additional 10 minutes, or until bubbly.

Per serving: 308 calories, 4.1 fat grams, 271mg sodium, 22 protein grams, 5 fiber grams, 35 carb grams, 23mg cholesterol

Adapted from an About.com recipe.