Low Fat Casserole Recipes

Low fat casserole dishes are easy to make and can be enjoyed on any occasion. A casserole is actually a “cassee” meaning a dish, basin or a melting pan which was invented around the year 1725 and has since been used widely for baking purposes. Therefore, the food baked and served in such a dish was commonly known as ‘casserole’. A casserole is nothing but a dish made by the mishmash of various ingredients such as pieces of meat, fish, an assortment of chopped vegetables, a starchy binder like flour and potatoes all baked together. This dish usually has a crunchy and yummy crust. There are many variations of the classic casserole if you move from nation to nation, ranging from the American macaroni and cheese to the Italian lasagna. If you are looking for some lip smacking and mouth-watering casserole recipes, then scroll down the following section for the same.

Healthy Casserole Recipes

Chicken And Broccoli Casserole

• 8 medium sized Chicken Breasts (boneless and skinless)
• 1 can of Mushroom Soup
• 1 can Water Chestnuts (sliced)
• 1 can of Onion Rings (fried)
• 2 packets of Broccoli (frozen)
• ½ cup light Mayonnaise
• 1 cup Swiss Cheese (grated)

• Preheat the oven to 350 degree F.
• Place four chicken breasts in the casserole dish and cover it with one-half broccoli and water chestnuts and then place the remaining four chicken breasts.
• Cover the dish with the remaining broccoli and chestnuts.
• Take a separate bowl and combine together the mushroom soup and the mayonnaise and mix it well. Spoon the mixture over the chicken and broccoli and top it with grated cheese.
• Bake the dish for 40-45 minutes and then remove it from the oven.
• Top the dish with onion rings and return it to oven. Bake for another 10 minutes or until onions are browned.

Baked Apple And Carrot Casserole 

• 2 cups of cooked Carrot slices
• 2 tbsp Flour
• 6 Apples (cored, peeled and thinly sliced)
• Salt to taste
• 1/3 cup Brown Sugar
• ¾ cup Orange Juice

• Place half of the apple slices into a non-stick 2 qt baking dish and cover it with half of the slices of carrots.
• Mix the brown sugar, flour and salt and sprinkle half of this mixture over the carrots. Repeat the layers with the apples and carrots and pour orange juice on top of the last layer.
• Bake the dish for 45 minutes to get your casserole ready.

Skillet Tuna Noodle Casserole

• 1 medium Onion (finely chopped)
• 8 oz whole-Wheat Egg Noodles
• 8 oz Mushrooms (sliced)
• 1 tbsp Extra-Virgin Olive Oil
• ½ cup dry White Wine
• ½ tsp Salt
• 6 tbsp all purpose Flour
• 1 cup Parmesan Cheese (finely grated and divided)
• 3 cups non-fat Milk
• ½ tsp Pepper (freshly grounded)
• 1 cup frozen Peas (thawed)
• ½ cup coarse dry whole-Wheat Breadcrumbs
• 12 oz canned chunk light Tuna (drained)

• Bring a large pot of water to a boil and cook the noodles in it until they turns tender after approximately for 6-8 minutes. Drain out the water and rinse the noodles.
• Re-position the oven rack to the upper third column and preheat the broiler.
• Heat oil in a large oven-proof skillet over medium high heat and add the onions, mushrooms and salt.
• Cook the ingredients for 5 minutes, stirring constantly. Now, add the wine and cook the mix until it evaporates. It will take the wine approximately 4-5 minutes to evaporate.
• Now sprinkle the flour over the vegetables and then add milk and pepper and bring it to simmer while stirring continuously.
• Now, add the tuna, peas and ½ cup of parmesan until it gets evenly mixed. Now stir in the noodles and remove the skillet from the heat.
• Sprinkle the casserole with the breadcrumbs and the remaining ½ cup of parmesan cheese.
• Broil until bubbly and light brown on top. This should take approximately 3-4 minutes.