Portobello-Broccoli Stir-Fry

Chick Pea and Tomato Curry

Your health. Your taste buds. Here are a few products that serve both masters.

Progresso®

Reduced Sodium Chicken Noodle Soup

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

Want to see how we healthified this recipe? Click and view the before and after for the healthified recipe.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in:

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in:

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

"Healthified" Tuna-Pasta Casserole

What is “Healthified”?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

8 reviews

12 ratings - Click to rate

75% less sat fat • 67% less fat • 45% fewer calories than the original recipe—see the comparison. An all-time classic gets slimmed down, and besides great taste, the bonus is less fat and fewer calories per serving! From eatbetteramerica.

Prep Time:20 min

Start to Finish:1 hr

makes:8 servings (1 cup each)

2 1/2	cups uncooked multigrain or whole-grain rotini or penne pasta (8 oz)
2	teaspoons olive or canola oil
1	medium green bell pepper, chopped (1 cup)
1	medium red bell pepper, chopped (1 cup)
1	medium onion, chopped (1/2 cup)
1	package (8 oz) fresh mushrooms, chopped
2	teaspoons finely chopped garlic
1	can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 45% less sodium
1	container (8 oz) reduced-fat sour cream
2	oz 1/3-less-fat cream cheese (Neufchâtel), softened
1/2	cup fat-free (skim) milk
1/2	teaspoon pepper
2	cans (5 oz each) solid white albacore tuna in water, drained
1/2	cup shredded reduced-fat sharp Cheddar cheese (2 oz)
2	tablespoons grated Parmesan cheese
12	stone-ground wheat crackers, coarsely crushed (about 1/2 cup)

1.	Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray. Cook pasta as directed on package, omitting salt; drain.
2.	In 12-inch nonstick skillet, heat oil over medium-high heat. Add bell peppers, onion, mushrooms and garlic; cook 4 to 6 minutes, stirring frequently, until vegetables are tender.
3.	Stir in soup, sour cream, cream cheese, milk and pepper until well blended. Stir in tuna, pasta and Cheddar cheese. Spoon into baking dish; spread evenly. Sprinkle with Parmesan cheese and crushed crackers.
4.	Bake uncovered 35 to 40 minutes or top is golden brown and mixture is bubbly.
High Altitude (3500-6500 ft): Increase fat-free (skim) milk to 1 cup.

Nutritional Information

1 Serving: Calories 340 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 30mg; Sodium 330mg; Total Carbohydrate 41g (Dietary Fiber 4g, Sugars 6g); Protein 21g % Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 15%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1/2 Skim Milk; 1 Vegetable; 1 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 3 MyPyramid Servings: 1/2 c Dairy, 2 oz-equivalents Grains, 1 oz-equivalents Meat & Beans, 3/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

8 Reviews

print review with recipe

My daughter Daphne is a very picky eater but one of her favorites is tuna. I tried this recipe and she really loved it! I added broccoli and left out the mushrooms and it was delish! My husband and my little one decided to taste it and ended up eating a plate...It is also very satisfying!
Posted at 2:57 PM on May 8 2009 by Fabulous cookies

print review with recipe

Pleasant Surprise!

I am NOT a big fan of peppers so I was a bit hesitant to try this recipe. However, after trying it I can say it is one of my new favorites. My husband and 3 year old also enjoyed it alot and asked for seconds. Tastes great as leftovers too. I am VERY happy that I left my "comfort zone" and tried something different!
Posted at 10:28 AM on March 2 2009 by zjsmommy

print review with recipe

Delish!

Much better than any of the other tuna casseroles I have made. And healthier too! I will definitely make again, and probably add more veggies.
Posted at 9:35 AM on February 27 2009 by JJS

print review with recipe

FANTASTIC

I just cooked this recipe this evening and I thought that it was really good. I normally cook tuna casserole with fresh tuna but in this one you couldn't tell the difference between fresh and canned. My family thought that it was delicous and that says a lot because it is hard to get them to eat healthy.
Posted at 1:59 PM on January 27 2009 by mcollazo

print review with recipe

Tuna-pasta casserole

This was easy to make, and we loved it. Will make again.
Posted at 11:10 AM on December 15 2008 by

print review with recipe

Tuna-Pasta casserole

This recipe is great - my family loved it(even my very picky teenager!)I added some dill and fresh lemon juice to it as well for extra flavor.
Posted at 9:36 AM on September 12 2008 by SandraH

print review with recipe

FANTASTIC

print review with recipe

Great Weeknight Family Dinner

This is a great recipe. It's pretty easy to prepare, and it's something different from chicken or beef, which can get pretty boring after a while. The second time I made this, I added peas, more garlic and pepper, and some sea salt. It's good both ways, my family and I preferred the second way much better though. Thank you!
Posted at 12:57 PM on May 5 2008 by MichelleEllyn