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Tuna Macaroni Casserole

Serves 4

This tuna macaroni casserole recipe came from my mother. It is quick, easy and, with a few simple adjustments as indicated in the notes below, healthier than most versions. Mom always used elbow pasta and I prefer the texture and shape to noodles in a casserole like this. However, you can substitute noodles or other similar pasta shape, such as shells or mini penne.

Ingredients

  • 1 can (about 10.5 ounces) condensed cream of mushroom soup (see notes below)
  • 1/2 cup sour cream (can use reduced-fat)
  • 1 teaspoon dry mustard
  • 1-1/2 cups cooked elbow macaroni, drained (about 3/4 cup uncooked)
  • 1 can (4 ounces) sliced mushrooms, drained (see notes below)
  • 1 jar (2 ounces) pimentos, drained and chopped
  • 1/2 small onion, finely chopped (about 1/4 cup)
  • 3 tablespoons fresh lemon juice
  • 1 can (about 6 ounces) tuna packed in water, drained and flaked
  • Pepper to taste
  • 1/2 cup fine dry bread crumbs

Preheat oven to 350° F. Blend soup, sour cream and mustard in medium bowl. Stir in the next 7 ingredients. Place in a 1-1/2 quart casserole that has been lightly greased with cooking oil spray. Sprinkle with bread crumbs. Bake for 30 ro 40 minutes or until bubbly.

Notes: This casserole is delicious as is. However, to lower the fat and sodium content for a healthier presentation, I do several things. First, I always use low-fat, lower-sodium condensed cream of mushroom soup and reduced fat sour cream. I also sauté or microwave fresh mushrooms. Sometimes, I do the same with some chopped red bell pepper to replace the pimentos. I prefer chunk light tuna to white because it has more flavor, but the choice is yours. Either way, you should look for tuna that is sustainably caught. Additionally, I can get no-salt-added tuna and it is delicious. There is enough natural sodium in seafood that additional salt is not necessary. Finally, I prefer to use whole wheat macaroni.

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