Ingredients

• 1 can tuna
• cooking spray
• 1 can heart healthy or reduced-sodium cream of mushroom
• 1-2 stalks of celery
• 1-2 teaspoons of marjoram
• 1-2 teaspoons thyme
• 1-2 teaspoons celery seed
• 1 dash sherry
• 1-3 dashes worcheshire sauce
• 1-1.5 cups low-fat shredded cheddar cheese (or your favorite low-fat cheese)
• 4-8 ounces pasta or 2-4 cups of pasta (opt for whole wheat, healthy carb or high protein like edamame, black bean or chickpea pasta or omit the pasta entirely)

**Additional options: add chopped green beans (use frozen to save time), bell peppers, or other vegetables of preference for more nutrients and crunch in the casserole. **Wild Planet and Sustainable Seas canned tuna brands have lower mercury counts in their canned tuna and use sustainable practices. Otherwise, look for ‘Light Chunk’ tuna for a lower mercury option. (These are generally smaller fish, thus less mercury).

Directions

1. Add spices, worcheshire and sherry to a medium sized mixing bowl. Add the cream of mushroom and tuna. Mix all of the ingredients together.
2. Chop the celery (you can chop it fine like I did in the video or leave the celery pieces in larger chunks). Mix celery into tuna mixture.
3. Add low-fat cheddar cheese into tuna mixture.
4. Add water to a small-medium saucepan and bring boil. Once boiling, add the 4-8 ounces (2-4 cups) of pasta. Cook pasta until al dente, or cooked all the way through. Then add the cooked pasta to the tuna mixture and mix together.
5. Grease a baking dish or casserole dish (I used 8x8), and spread the tuna above tuna mixture into an even layer.
6. Cook at 350 degrees for 30 minutes, or until the lightly browned. Enjoy!

Nutrition Information:

4 Servings.

305 calories per serving. 7g fat, 29g carbohydrates, 33g protein.

Calorie macro breakdown:

• 20% from fat
• 43% from protein
• 37% from carbohydrates