Tuna-Mushroom Casserole
Feel free to substitute one 14-3/4-ounce can of salmon for the tuna and use another type of mushroom, such as shiitake or cremini.
  • 8 ounces penne or ziti
  • 1/4 cup sun-dried tomatoes, coarsely chopped
  • 4 teaspoons olive oil
  • 4 scallions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 3/4 pound mushrooms, thinly sliced
  • 1/4 cup flour
  • 3 cups low-fat (1%) milk
  • 3/4 teaspoon tarragon
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (6 ounces each) water-packed light tuna, drained
  • 3 tablespoons grated Parmesan cheese

1. Preheat the oven to 375°F. Spray a 7- x 11-inch glass baking dish with nonstick cooking spray. In a large pot of boiling water, cook the pasta according to the packaged directions. Add the sun-dried tomatoes to the pot for the last 2 minutes of cooking. Drain and transfer to a large bowl.

2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the scallions and garlic, and cook, stirring frequently, until the scallions are softened, about 2 minutes.

3. Add the mushrooms and cook, stirring frequently, until the mushrooms are tender, about 5 minutes. Sprinkle the flour over the mushrooms and stir to coat.

4. Add the milk, tarragon, salt, and pepper, and cook, stirring frequently, until slightly thickened, about 5 minutes. Pour the mixture over the pasta, add the tuna, and toss to combine.

5. Spoon the pasta mixture into the pan, sprinkle the Parmesan on top, and bake for about 30 minutes, or until piping hot and lightly crusty.

Nutritional Information
Per serving: 482 calories, 9.6g total fat (3.1g saturated), 37mg cholesterol, 3g dietary fiber (.5g soluble), 58g carbohydrate, 40g protein, 976mg sodium.
Good source of: calcium, folate, niacin, potassium, riboflavin, selenium, thiamin, vitamin B12, vitamin B6, vitamin D.

Date Published: 09/19/2005 > Printer-friendly Version

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