Here is one we want to give a try soon from Food52.
Reference Link:
Low-Fat Tuna Broccoli Casserole:

• Serves
  8

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

• 
  1 ¹/₂
  
  large heads of broccoli, cut into florets
  
  
• 
  2
  
  (9 oz.) cans albacore tuna packed in water, drained
  
  
• 
  1 ¹/₂ cups
  
  fat-free milk
  
  
• 
  ¹/₄ cup
  
  all-purpose flour
  
  
• 
  ¹/₄ teaspoon
  
  freshly ground black pepper
  
  
• 
  1
  
  (10.75 oz.) 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
  
  
• 
  ¹/₂ cup
  
  freshly grated parmesan cheese
  
  

• 
  cooking spray
  
  

Directions

1. Preheat oven to 400°F.
2. 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.
3. 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.
4. Bake 50 minutes or until mixture is heated throughout and cheese is golden brown. Cool 10 minutes before serving.

Jeannie notes.. Above is curated for evaluation and recommendation from Food52

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Low-Fat Tuna Broccoli Casserole

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