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Tuna Casserole (Lower Fat)

Created by KittenCal on October 31, 2011

4 cups dry penne pasta, whole wheat(cooked to al dente the drained, measure 4 cups before cooking)
1 onion, small (chopped)
2 cans (6 ounce each) tuna (solid white water-packed tuna, well drained)
2 cans (10-ounce each) fat-free condensed cream of celery soup, undiluted
1/2 cup mayonnaise reduced-fat
1 cup fat-free milk

Step 1: Set oven to 350 degrees F, then spray a 13 x 9-inch baking dish with cooking spray.
Step 2: In a large bowl combine cooked pasta with onion and tuna.
Step 3: In a saucepan heat the soups with milk until smooth; stir in mushrooms, mayonnaise, Mrs. Dash seasoning, garlic powder and black pepper; stir until combined, then transfer to the bowl; toss to combine with pasta and tuna.
Step 4: Transfer to baking dish, then bake for 30 minutes.
Step 5: Remove from oven and sprinkle 1 cup shredded cheese over then return to oven for 2-4 minutes to melt cheese.