healthier tuna casserole

Ok so we really love making casseroles at my house, especially tuna casserole, and many times they end up high in fat and really high in sodium. I have tried lighter versions of cream of mushroom or other cream soups, i have tried the lower sodium ones, and a few other types. They are not usually too bad if I keep it to a small serving size, but I am always looking for a way to make them healthier.

Today I decided to try putting tofu in the blender with a little bit of soy milk, you could use any type of milk you have, and add a bunch of spices such as garlic, onion, cummin, pepper, italian seasoning, other hot sauce, and any other seasonings you like that are lower in sodium than the soup.
I usually put in fresh mushrooms, but today I only had canned mushrooms so I put a few in to make up for the mushrooms that were not in the soup.

My husband was really leary of this, so I put in one can of soup and added this for the other can. It turned out sooo well that I am sure that if you put in enough seasonings, you could use the tofu instead of soup and not even really notice.

I am sooo excited to do it this way next time without any soup, adding fresh mushrooms, broccoli, and pease, tuna, whole wheat pasta, and then I wont feel so bad about the cheese that I cant leave off the top. YUMMM