This 1950s classic has been updated to remove a lot of the fat and calories without sacrificing taste. Feeling creative? Try your favorite flavor of low-fat cream soup or substitute rotisserie cooked chicken instead of tuna.
Serves 6 to 8
1 1/2 large heads of broccoli, cut into florets
1 1/2 cups fat-free milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can reduced-sodium, low-fat cream of mushroom soup, undiluted
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry white wine
1 teaspoon low-sodium Worcestershire sauce
2 (9-ounce) cans albacore tuna packed in water, drained
1/2 cup freshly grated Parmesan cheese
Preheat oven to 400°.
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.