Change of Pace Tuna Casserole

Prep Time: 10 min
Cook Time: 30 min
Ready In: 40 min

Servings: 6

Ingredients:

1 (10-ounce) can condensed 98% fat-free, reduced-sodium cream of mushroom soup
1/2 cup light sour cream
1/2 pound whole-wheat rotini pasta, cooked according to package directions
2 tablespoons chopped pimiento
2 tablespoons trans-free margarine
1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup chopped celery
2 (6-ounce) cans of tuna, drained
1/2 cup sliced almonds, toasted

Directions:
1. Preheat the oven to 350° F.
2. In a bowl, blend soup with sour cream until smooth. Add pasta and pimiento; set aside.
3. Melt margarine in a sauté pan and sauté mushrooms, onions and celery until vegetables are tender, about 5 minutes.
4. Mix vegetables into soup mixture; fold in tuna.
5. Pour tuna mixture into a lightly greased 1 1/2-quart baking dish. Top with almonds. Bake, uncovered, about 25 minutes until hot and bubbly.

Cooking Tip: To make this meal more nutritious, add a 10-ounce package of thawed, frozen vegetables, such as chopped broccoli or mixed stir-fry vegetables, when you add the pasta to the soup in step 2.

Recipe courtesy of the National Fisheries Institute and Don’t Break Your Heart Cookbook (Aaron S and Bearden M. Race Point Publishing, 2013).

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Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

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Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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