Search powered by AI
Healthy Women Image

HealthyWomen Editors

The editorial team and staff of HealthyWomen.

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.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

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.

Full Bio
Tuna Alfredo Casserole

Tuna Alfredo Casserole

Nutrition & Movement

Prep Time: 15 min
Cook Time: 25 min
Ready In
: 40 min

Servings: 8

Sauce:

  • 1/4 cup butter
  • 1 (8-ounce) package nonfat cream cheese
  • 2 teaspoons garlic powder
  • 1/2 teaspoon dried mustard powder
  • 2 cups skim milk
  • 1/2 teaspoon ground nutmeg

Casserole:

  • 1 pound rigatoni pasta, cooked al dente
  • 2 (5-ounce) cans tuna, packed in water, drained and flaked
  • 2 teaspoons lemon juice
  • 2-3 drops of your favorite hot sauce (optional)
  • 1 cup grated Parmesan cheese
  • 1/8 teaspoon ground black pepper

Directions:
1. Preheat oven to 350˚. Place all sauce ingredients in a microwave safe bowl. Cover with plastic wrap, leaving a small vent hole. Microwave 1 minute. Stir and return 30 seconds more if needed to reach proper consistency.
2. Spray a 9"x13" baking dish with nonstick cooking spray. Add cooked pasta and tuna. Stir in sauce, lemon juice, hot sauce (if using), Parmesan cheese and pepper.
3. Cover casserole with aluminum foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes or until casserole bubbles. Remove from oven and let cool for 10 minutes before serving.

Nutritional Information:
Amount Per Serving: Calories: 397 | Total Fat: 10g | Saturated Fat: 6g | Unsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 39mg | Sodium: 501mg | Potassium: 366mg | Carbohydrates: 49g | Fiber: 2g | Protein: 27g

Recipe courtesy of Get Real About Seafood.

You might be interested in
Trending Topics