Baked Brown Rice and Tuna Casserole
3 cups hot cooked brown rice
2 cups celery -- sliced
1 tablespoon olive oil
2 6 or 7 oz. cans tuna (packed in water) -- drained
3 hard cooked eggs -- chopped
3 tablespoons lemon juice
1 cup fat-free mayonnaise
Saute celery in oil until tender crisp. Add brown rice, tuna, eggs and
lemon juice. Fold in mayonnaise. Season to taste.
Turn into shallow, sprayed 1 1/2 quart casserole. top with onions if
using. Bake at 350 for 20 minutes.
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Tuna Patties
4 cans tuna, packed in water, drained
3 eggs
1 tsp salt
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp garlic powder
3 tbs. olive oil
1 tsp baking powder
Mix all ingredients (except olive oil)well. Form mixture into patties; fry in oil.
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Classic Tuna Noodle Casserole
Yield: 4 servings
1 can (10 3/4 oz.) Cream of Celery Soup OR 98% Fat Free Cream of Celery Soup
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimiento (optional)
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted
PREHEAT oven to 400°F. MIX soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish. BAKE 20 minutes or until hot. Stir.
MIX bread crumbs with butter. Sprinkle on top. Bake 5 minutes.
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Tuna-Potato Cakes
Yield: 4 servings; 6 points per serving
1 cup garlic mashed potatoes
12 oz water-packed tuna fish, drained
1/3 cup seasoned bread crumbs
1/2 cup celery
1/4 tsp black pepper
1 Tbsp olive oil
In bowl combine potatoes, tuna, bread crumbs, celery, and pepper.
In skillet heat oil over medium heat. Drop about 1/3 cup potato mixture into hot oil; flatten to 1/2-inch patty. Cook 4 minutes or until browned. Carefully turn; cook 4 minutes more. Repeat with remaining mixture. 2 patties per serving.
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Cheesy Tuna Mac
Yield: 4 servings
8 ounces uncooked elbow macaroni
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 teaspoon paprika
1/4 teaspoon salt
1 cup canned reduced-sodium chicken broth
6 ounces reduced-fat reduced-sodium cheese spread, cut into cubes
1 can (6 ounces) tuna packed in water, drained and flaked
Cook macaroni according to package directions, omitting salt. Drain; set aside.
Melt margarine in medium saucepan over medium heat. Add flour, paprika and salt; cook and stir 1 minute. Add broth; bring to a simmer for 2 minutes or until sauce thickens.
Add cheese spread; cook and stir until cheese melts. Combine tuna and pasta in medium bowl; pour sauce mixture over tuna mixture; toss to coat. Garnish with additional paprika, if desired.
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Cheesy Tuna Casserole
Yield: 6 servings; 4 points per serving
1 7.25 oz box macaroni & cheese
1 6 oz can chunk white tuna
1 can 98% fat free cream of mushroom soup
1 cup canned peas, drained
2 Tbls butter
1/4 cup fat free skim milk
Prepare mac & cheese using butter and milk listed in recipe. Add soup and drained tuna and stir lightly. Gently fold in peas. Spoon into a 2-quart casserole sprayed with non-stick cooking spray. Bake in oven preheated to 350 degrees for 30-40 minutes, until bubbly
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Tuna Noodle Casserole
Yield: 6 servings; 5 points per serving
8 oz macaroni, uncooked (2 cups dry)
1 can (6 oz) water-packed tuna, drained
1 cup sliced celery
1/3 cup chopped green onions
¼ cup diced green peppers
¼ cup diced pimento
1 can (10.75 oz) reduced-fat cream of celery soup, undiluted
½ cup skim milk
1 cup shredded, reduced-fat sharp cheddar cheese
½ cup miracle whip light
¼ tsp black pepper
Cook macaroni according to package directions. Drain. Rinse with cold water and drain again. In a large bowl, combine cooked macaroni, tuna, celery, onions, green pepper, and pimento. Mix well.
In a small saucepan, combine soup and milk. Heat over medium heat until smooth. Add cheese and continue to cook until cheese is melted. Remove from heat and stir in mayonnaise and pepper.
Pour sauce over macaroni mixture. Mix well. Pour into a 1 1/2 quart casserole dish that has been sprayed with cooking spray. Bake at 350°, uncovered, for 30 minutes. Serve hot.
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Creamy Skillet Tuna Casserole
Yield: 5 servings; 5 points per serving
1 (10 ¾ ounce) can reduced fat cream of mushroom soup
½ cup canned, fat free chicken broth
½ cup evaporated fat free milk
¼ teaspoon pepper
¾ cup frozen diced onion (I use regular onion)
3 cups cooked egg noodles
1 cup frozen peas
2 (6 ounce) cans tuna in water, drained
1 (2 ounce) jar diced pimiento, drained (I don’t use)
¼ cup parmesan cheese
Combine first 4 ingredients in a large skillet, stirring until smooth. Stir in onion, bring to a boil over medium heat, stirring often. Reduce heat, and simmer uncovered, 5 minutes or till onion is tender.
Stir in noodles and next 3 ingredients. Simmer uncovered 5 minutes or until thoroughly heated, stirring occasionally. Spoon onto individual plates and sprinkle evenly with parmesan cheese.
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