Making healthy meals that the whole family will love is always my goal. Eating healthy doesn’t have to mean that I eat one thing while the rest of the house eats something entirely different.
This lightened-up tuna casserole is indulgent but I revised the ingredients so that the fats are all healthy and the protein is high! This can now be enjoyed as a part of a heart-healthy meal that will keep you full and help you lose weight !
INGREDIENTS
1/2 Cup Avocado Mayonnaise*
2 Tablespoons Dijon Mustard
2 Teaspoons Fresh Parsley, Chopped
1/2 Teaspoon Table Salt
1/4 Teaspoon Black Pepper
2 Cups Fresh Mushrooms, Chopped
1 Cup Green Peas, Frozen, Thawed
2 Cups Plain Greek Yogurt
1/2 Cup Reduced Fat Monterey Jack Cheese, Shredded
18 Oz Tuna, Canned, Drained**
12 Oz Raw Noodles cooked and drained
DIRECTIONS
Preheat the oven to 350F.
Coat the baking pan with non-stick spray.
Whip together mayonnaise, yogurt, mustard, parsley, salt, and pepper in a bowl.
Add noodles, peas, mushrooms, and tuna. Mix well until combined.
Pour into the baking dish, I prefer a glass or ceramic casserole dish, spread evenly and top with shredded cheese.
Bake until the cheese on top is bubbly and golden brown.
NOTES
* Avocado mayonnaise is used because this is a healthier fat. You can use 1/2 cup of actual avocado, olive oil mayonnaise, or olive oil as a substitution. Using regular mayonnaise will work, however, the nutritional breakdown will be impacted.
**18 oz is the amount of tuna you should have after you drain the liquid.
**Shredded chicken or canned chicken can be also used.
Serves 8
Google Document for printing: https://docs.google.com/document/d/1-7vHstgf0GWtiNKRlg81xolwmkoyP8ANr9pL0Gdz378/edit?usp=sharing
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