My Tuna Penne Casserole Recipe Is Healthy, Simple and Delicious

This is a healthy, easy dinner.

Nothing pleases me more than doing less work in the kitchen without sacrificing taste or compromising on health benefits of what I’m preparing.  Casseroles are always one of my favorite ways to go because they are easy and a no-worry sort of main dish that requires a minimum of attention.  They also are great when you have leftovers that you don’t want to waste to reinvent a fresh new dish.  However, this is not the case today with the recipe that I want to share with you.  My Tuna Penne Casserole has a lot of reasons why I love it.

Reason One: This Casserole Is One of the Easiest Tuna Main Dishes Ever 

Imagine how convenient it is to know that you won’t need to be chopping and frying onions and garlic as you often do for casseroles.  You do have to fry some fresh mushrooms, but that is all the chopping and frying that you’ll need to do for this recipe.  

The hardest part involved is lining up your ingredients, opening the cans of tuna, cooking up your penne pasta and basically measuring the ingredients before sending it to your oven.

Reason Two: My Tuna Penne Casserole is Healthy and More Nutritious

Cooking healthy main dish courses can take thought and creativity before your family will welcome it as a regular part of your dinner menu.  Some of what I make wins instant praise from the family to serve again while others get the thumbs down for one reason or another.  My Tuna Penne Casserole was a big hit and the gang didn’t even realize it was packed with healthy nutritional benefits.  Instead, they just noticed how velvety and rich the cream sauce was.  

Ha, but I fooled them using plain, whole milk Greek yogurt.  It has that luscious creamy texture that made it so tasty.  At the same time, it provided a bounty of extra protein with 16 grams per serving, probiotics for gut health, plenty of B12, potassium, calcium, and was a lower calorie option to sour cream.  

Tuna fish is another low-calorie protein bursting with vitamins, minerals and hardly any saturated fat in this recipe.  I love cooking with tuna because it is a wonderful choice for helping lower cholesterol, reduce inflammation and what it can do to aid the body’s immune system.  Nutritionally, you get a lot B vitamins like B12, niacin, vitamin B6, and riboflavin.  You also get body building minerals like potassium, selenium, magnesium, and phosphorus.

Mushrooms are another food wonder that deserves attention with all their fabulous health benefits such as a great source of protein, fiber, B vitamins, calcium, selenium, minerals, vitamin C, and ergothioneine.

Olive oil to brown the mushrooms is an excellent way to increase omega-3 and omega-6 fatty acids and monounsaturated fats such as oleic acid to help lower bad cholesterol.  It also has a phenolic compound called oleocanthal that can reduce inflammation. 

Using extra virgin olive oil has even more health benefits.  To be truthful though, I prefer the lighter taste of regular olive oil.  

Parmesan cheese and milk are other ingredients that pump up food value with its protein, calcium and vitamins and minerals.

Reason Three:  This Casserole Is Delicious and a Hit With Young and Old

In my opinion, creamy casseroles are such comforting foods.  They seem to magically lift your spirits when you have a bad day by warming the stomach as well as the heart.  My Tuna Penne Casserole does seem to have that power once you get your first taste.  Maybe it is the slight tang of that cheese-yogurt sauce against the tuna that gives it that extra flavor to that smooth richness that makes this recipe so special along with mushrooms and penne pasta. 

If you want, you can top this casserole with some dry breadcrumbs, more Parmesan cheese and some butter.  I only do that when I have some stale bread that I want to get rid of to make crumbs or seasoned bread crumbs for cooking.     

Reason Four: My Tuna Penne Casserole is Extra Satisfying 

Something else that I honestly notice is how extra filling a serving of this casserole can be.  You won’t be as hungry eating a serving with how much protein is packed in this recipe as you would be a similar tuna casserole.  The real test is up to you to test it out and give it a try.  


My Tuna Penne Casserole

8-oz. cooked penne pasta, elbow macaroni or noodles
2 cans tuna fish (7-oz. size), drained
1-1/2 cups plain, whole milk Greek yogurt
3/4 cup of milk
8-oz. fresh mushrooms, cleaned and sliced
1-1/2 teaspoons of salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
3 tablespoons of olive oil


For Cheese-Crumb Topping:

1/4 cup grated Parmesan cheese
1/4 cup of dry breadcrumbs
2 tablespoons of melted butter or margarine


Heat the oven to 350-degrees.

Brown the sliced mushrooms in the olive oil.

Cook the penne or whatever pasta you want to use, then drain.

Stir in the tuna, mushrooms, yogurt, milk, salt, pepper and pour into an ungreased two-quart casserole.

Sprinkle the grated Parmesan cheese on top.

If you prefer, you can sprinkle the Cheese-Crumb topping on before proceeding to the oven.

Bake uncovered at 350-degrees for about 35-40 minutes or until your casserole is bubbly.

ENJOY!

Recipe: My Country Cabbage Casserole Makes a Quick and Healthy Light Meal!

Tumeric gives this dish a beautiful deep yellow color.

This is the time of year when cabbage is very reasonable so I made this recipe that I’m about to share with you.  My Country Cabbage Casserole has plenty of finely chopped onions and chopped cabbage browning to provide a wonderful subtle sweetness to offset the cottage cheese and curry-like turmeric, salt, pepper and sugar before meeting with the macaroni, giving it a unique taste that we love here.

Recipe: Winter Is the Ideal Time to Warm Up With My Delicious Ham-Penne Casserole!

Making dinner couldn't be an easier than with my recipe.

Nothing tastes better to me than a tasty casserole when it’s freezing outside.  The casserole that I want to share is not only delicious, but another easy recipe that you won’t be stuck laboring in the kitchen for all that long.  

My Ham-Penne Casserole has a velvety-cream cheese and mushroom soup-based sauce accented beautifully with just some prepared mustard along with onion and garlic powers to bring up maximum flavor from ham.  Topped with toasted buttered breadcrumbs and Parmesan, this casserole is hearty, rich and sure to become a favorite, if your family is anything like mine.  

Recipe: My Just Another Delicious Chicken/Turkey Casserole Is One That Comes in Handy for Thanksgiving Leftovers!

No one will suspect eating leftovers once you serve this casserole.

With the high cost of food, casseroles are an ideal way to use your leftover meat and poultry and turn them into a completely new dish.  They also make easy dinners by basically just throwing ingredients together before baking or cooking on your stove or microwave.  The recipe that I have for you today is one that I think you will want to save after Thanksgiving might leave you with too much turkey.

My Just another Delicious Chicken/Turkey Casserole uses a lot of raw potatoes instead of any form of pasta or rice.  The spice combination of curry powder to sage in a creamy mushroom cheese sauce, lightly accented with just a bit of sour cream, also adds a unique flavor to play against those potatoes, chicken, onion and hard-boiled eggs that will surprise you once you get your first taste of this hearty dish.

Recipe: My Easy Mushroom-Cheese Pasta Casserole Is Quick and Uncomplicated!

Easy Mushroom-Cheese Pasta Casserole

My Mushroom-Cheese Pasta Casserole is a recipe that I dare you not to love with how uniquely delicious it is not to mention how simple it is to throw together.  Visualize your choice of pasta, fresh mushrooms in a creamy, white blanket of cream cheese, milk, cream of mushroom soup brought to their flavor potential with a wonderful combination of herbs and spices.  If this sounds velvety rich and decadent, you bet it is and it’s worth every last bite.

Recipe: My Cheesy Chicken Casserole Is Tasty and a Great Way to Use Leftovers!

You can easily reinvent this casserole by changing the meat or poultry.

The recipe that I have to share with you today is not only delicious, but it is a great way to use leftover chicken, turkey, or ham.  By the time you are done, your family or guests will think you created something special.    Only you will know the real truth!

With just some curry and garlic powder along with some onion, black olives and fresh mushrooms in a delectable cheesy cream sauce,  this dish has a unique flavor that is wonderfully different.  I do hope that the next time you have any leftover poultry or ham that you will try it.  

Keep in mind that garlic powder is not the same thing as garlic salt.  Garlic powder is pure dry, pulverized garlic without salt whereas garlic salt contains salt as the first ingredient.

My Cheesy Chicken Casserole

1 -1/2 cups of cooked chicken, turkey or ham
1 cup of shredded sharp Cheddar cheese
1 medium onion, finely chopped (1/2 cup)
1–8 oz. package of fresh mushrooms, cleaned and sliced
1 can of condensed cream of mushroom soup (10-3/4 oz.)
1 cup of milk
½ teaspoon of curry powder
½ teaspoon of salt
1/4 teaspoon of garlic powder not garlic salt
1/4 cup of pitted black olives
1/4 cup of olive oil
1-lb. of cooked shells, macaroni or your favorite of pasta


In your skillet or heavy pot, brown your chopped onion in the olive oil until golden brown.

Then add the sliced mushrooms and continue until cooked before adding the soup, cheese, milk, chicken, curry powder, salt, garlic powder, and pitted olives to heat through until the cheese melts and it thickens.

Cook the pasta, drain, and then add to the sauce and blend through.


ENJOY!

Recipe: My Cheesy Tuna-Rice Casserole Is Economical, Low-Calorie and So Tasty!

My Cheesy Tuna-Rice Casserole is so delicious without giving you that overstuffed feeling.

Tuna fish is very wonderful to keep in your pantry since it is so economical as well as versatile to cook with. You can so do much with a can or two. One of my favorite recipes is for this delicious casserole that has a velvety cheese sauce along with cooked rice and tuna for a far richer taste than actual calories per serving. 

Another reason I love this recipe is because it is an easy one.  You can also prepare this dish ahead of time and keep in the refrigerator until ready to pop into your oven.   

I can’t imagine a better winning combination that delicious results and ease of preparation.  I hope you agree with me and try this recipe because even non tuna lovers will flock to table once it’s time to serve.


My Cheesy Tuna-Rice Casserole

2 cans (5-oz.) chunk light tuna (packed in water)
1-1/2 cups of cooked rice
½ cup fat-free shredded Cheddar cheese
12 oz. can of evaporated skim milk
½ teaspoon of salt
1/4 teaspoon of black pepper
½ teaspoon of curry powder
1/4 cup of fat-free shredded Mozzarella or Provolone cheese
1 large egg 

Mix the tuna, cooked rice, cheese, salt, pepper, and curry powder together in your bowl.

In another mixing bowl, take a whisk or fork and beat the egg with the milk.

Add the beaten milk mixture and combine it with the tuna ingredients and turn out into a well-greased 1-quart casserole.

Bake in a 350-degree oven for about 45 minutes or until you insert a toothpick or slender knife to see if anything sticks.

ENJOY!

Recipe: You’ll Love My Dinner in a Snap Cheesy-Chicken Casserole Especially When You Need to Free Up Your Day!

Today, I have a fabulous main course recipe with my Dinner in a Snap Cheesy-Chicken Casserole that is delicious and so easy to prepare that you will wonder how such a great dish could also be so simple to make!  

All the effort required is just a minimum of chopping before assembling the ingredients and storing in the refrigerator until when you take it out and pop your casserole dish in the oven the next day.  

Besides that, this creamy casserole will also save you money because you can throw in leftover chicken, turkey, beef, and even any leftover veggies if you desire to accompany the mushrooms, onion, and some elbow macaroni.  

If you want a richer sauce, then substitute the same amount of evaporated milk for the plain milk for a more velvety consistency.

I do hope that you will want to try this casserole because even the most reluctant eaters usually ask for seconds.  

Dinner in a Snap Cheesy-Chicken Casserole

1 can of cream of mushroom soup
1 can of cream of chicken soup or cream of celery soup
1 small onion or about ½ cup 
Two cups of milk or evaporated milk
8 oz. cups of uncooked elbow macaroni
½ lb. of Velveeta cheese
1 cup of fresh mushrooms, sliced
1/4 cup of chopped green pepper
3 cups of diced, cooked chicken, turkey, or beef
3/4 teaspoon of salt
1 teaspoon of curry powder 
1/4 teaspoon of black pepper 

Once you have everything chopped and clean, you just mix all the ingredients together in your casserole dish, cover, and then store in your refrigerator until needed.

Later, you bake your casserole in a 350-degree oven for about an hour or so, depending on how your oven is regulated.

ENJOY!

Do You Want a Tasty Solution to Use That Leftover Easter Ham and Turkey?

If you're tired of those same ways to finish off that leftover ham or turkey still sitting in your refrigerator, then I two delicious recipes to share that will help you solve your problem.  This first recipe is a simple hearty casserole with a combination of seasonings that will elevate it into an elegant Cajun main dish.

The second recipe is geared toward getting rid of your ham and will transform those leftovers into a new oven casserole with kielbassa and beans that is so amazing with a lightly seasoned tomato sauce that you will not recognize it.  After you make this, you will look forward to leftover ham and welcome the opportunity to have this dish again. 

So don't get disgusted with those leftovers because you will be pleasantly surprised once you try these recipes for yourself.

My Cajun Surprise

1-1/2 cups of diced cooked ham
1 cup of chopped onion (1 large)
3/4 cup chopped celery
1 green pepper, cut into strips
1 clove garlic, minced
1 teaspoon of salt
1 can of tomato sauce (15 ounces)
3 cups of chopped cooked turkey or chicken
1/2 cup uncooked rice (regular variety)
2 tablespoons of minced parsley
2 tablespoons of canola or olive oil
1 bay leaf
1/4 teaspoon of dried thyme leaves
1/4 teaspoon of Worchestershire sauce
1/4 teaspoon of black pepper
1 teaspoon of sugar

Brown your onion, celery, green pepper, and garlic in a large skillet in the oil until onion is golden brown and then stir in your ham.  Add the remaining ingredients. Bring to a boil.  Cover; simmer for 40 minutes, stirring occasionally until the rice cooks and the flavors are well combined.

My Favorite French Oven Stew

4 cups of water
1 lb. of dried Great Northern or Navy Beans (2-1/2 cups)
4 carrots, sliced
2 medium onions, diced
2 cloves of garlic, fined diced
2 bay leaves
1 can of tomato sauce (15 ounce size)
1 teaspoon of salt
1/2 teaspoon of dried thyme leaves
1/2 teaspoon of dry mustard
1/4 cup of flour
1/2 teaspoon of black pepper
3 cups of leftover ham pieces, chopped
1 lb.  (or less) kielbassa, cut into pieces
3 tablespoons of canola oil or olive oil

Preheat your oven to 325 degrees. 

Heat water and beans (that you soaked overnight)  to boiling in your Dutch oven or large pot; boil about two minutes.  Remove from the heat; cover and let stand one hour.  Add enough water to the cover beans if needed.  Heat to boiling; reduce heat.  Cover and simmer until almost tender about 1-1/2 hours. (Be sure not to boil or your beans will burst now).  Drain.

Brown your onion and other chopped vegetables in the oil till golden brown and your chopped kielbassa pieces until the vegetables are tender.  Take this off of the heat and stir in the flour to coat everything.

In a large Dutch oven or 4-quart casserole, place this cooked mixture and all the remaining ingredients together.  Cover and cook at 325 degree oven for about an hour.  Remove the cover and cook an additional 30 minutes more.