Author Notes
This updated version of the 1950s classic lacks much of the fat and calories without sacrificing the taste. Try your favorite flavor of low-fat cream soup or substitute rotisserie-cooked chicken for tuna. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/low-fat-tuna-broccoli-casserole —Healthline
Ingredients
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1 1/2
large heads of broccoli, cut into florets
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2
(9 oz.) cans albacore tuna packed in water, drained
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1 1/2 cups
fat-free milk
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1/4 cup
all-purpose flour
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1/4 teaspoon
freshly ground black pepper
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1
(10.75 oz.) can reduced-sodium, low-fat cream of mushroom soup, undiluted
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1 cup
fat-free mayonnaise
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1/2 cup
fat-free sour cream
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1/4 cup
dry white wine
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1 teaspoon
low-sodium Worcestershire sauce
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1/2 cup
freshly grated parmesan cheese
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cooking spray
Directions
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Preheat oven to 400°F.
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Bring at least 1 gallon of salted water to a boil. Add broccoli and cook 4 minutes or until tender. Drain and set aside to cool.
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In a medium-size saucepan over medium-high heat, whisk together milk and next 3 ingredients. Stirring constantly, bring mixture to a boil and cook 1 minute. Remove from heat and whisk in soup and next 4 ingredients. Add broccoli and tuna and stir to combine. Pour mixture into a lightly greased 13 x 9 inch baking dish. Sprinkle parmesan evenly over top.
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Bake 50 minutes or until mixture is heated throughout and cheese is golden brown. Cool 10 minutes before serving.
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