Tuna Penne Casserole

Prep Time: 25 Min Servings: 5 servings Difficulty: Medium


  • 11/3 cup Dried penne or macaroni
  • 1 tsp Canola oil
  • 1⁄4 cup Onion, chopped
  • 11/2 cup Fat free milk
  • 1 tbsp Fresh parsley, finely chopped
  • 1⁄2 tsp Curry powder
  • 1⁄4 tsp Salt
  • 1/8 tsp Black pepper
  • 1 tbsp Cornstarch
  • 3 tbsp Water
  • 6 oz. Can tuna packed in distilled or spring water
  • 1⁄2 cup Canned tomatoes (no salt added), diced and drained
  • 1 tbsp Margarine, melted
  • 1⁄2 cup Rice cereal crumbs


  1. Cook penne using package directions, omitting salt and oil. Drain well and set aside.
  2. Preheat broiler to 400°F.
  3. Lightly spray a 11⁄2 quart broiler proof casserole dish with non-stick cooking spray. Set aside.
  4. Heat a large non-stick skillet over medium-high heat. Add oil and swirl to coat bottom. Cook onion for 2-3 minutes or until translucent stirring occasionally. Whisk in milk, parsley, curry powder, salt and pepper.
  5. Put cornstarch in a small bowl adding water whisking to dissolve.
  6. When milk mixture is hot, gently whisk in cornstarch mixture. Continue to whisk gently for 3-5 minutes or until slightly thickened. Remove from heat.
  7. Drain tuna. Flake with a fork. Stir tuna, penne, and tomatoes into sauce. Pour into casserole dish.
  8. In a small bowl, combine margarine and crumbs. Sprinkle evenly over casserole and broil for 5 minutes or until crumbs are lightly browned.

Nutritional information per serving: Protein 15g Total fat 5g Carbohydrates 34g Calories 243 Sodium 259mg Cholesterol 16mg


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