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
large heads of broccoli, cut into florets
(9 oz.) cans albacore tuna packed in water, drained
1 1/2 cups
freshly ground black pepper
(10.75 oz.) can reduced-sodium, low-fat cream of mushroom soup, undiluted
fat-free sour cream
dry white wine
low-sodium Worcestershire sauce
freshly grated parmesan cheese
In This Recipe
Preheat oven to 400°F.
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.
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.
Bake 50 minutes or until mixture is heated throughout and cheese is golden brown. Cool 10 minutes before serving.