The potato casserole recipe and the modern tuna noodle casserole recipe by the American Diabetes Association are suitable for diabetics and easy to prepare. These recipes use low-fat ingredients to yield lighter dishes, as stated on Diabetes.org.
To make the potato casserole, arrange 2 pounds of frozen hash browns inside a lightly greased 13x9-inch baking pan. Soften 1/2 cup of chopped onion with 1 teaspoon of margarine in a hot skillet before stirring in 10 3/4 ounces of condensed low-fat cream of chicken soup, 1 1/4 cups of shredded reduced-fat cheddar cheese, and 1 cup each of fat-free sour cream and fat-free milk. Season with black pepper. Simmer the mixture for five minutes before transferring it into the baking pan. Bake the casserole at 375 degrees Fahrenheit for approximately one hour.
To make the tuna casserole, boil 12 ounces of whole-grain penne, stopping at two minutes short of the recommended cooking time and draining the pasta. Fry 1 diced onion and 8 ounces of sliced mushrooms with 1 tablespoon of olive oil in a pan before stirring in 5 ounces of baby spinach and 1/2 teaspoon of no-salt all-purpose seasoning. Add a slurry that consists of 2 cups of skim milk, 3 tablespoons of flour, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Incorporate the pasta and 5 ounces of drained water-packed tuna. Scrape the mixture into a lightly greased 9x13-inch baking dish, and top it with 1/2 cup of shredded Parmesan cheese. Bake the casserole at 375 degrees Fahrenheit for 15 minutes.