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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 369.9
  • Total Fat: 18.7 g
  • Cholesterol: 16.5 mg
  • Sodium: 317.3 mg
  • Total Carbs: 52.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 25.2 g

View full nutritional breakdown of Extra Veggies Tuna Noodle Casserole calories by ingredient
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Extra Veggies Tuna Noodle Casserole

Submitted by: BREANNE_KELLI

Introduction

One of my favorites skimmed back from 550 calories to 370! And the pasta helps get in more veggies! One of my favorites skimmed back from 550 calories to 370! And the pasta helps get in more veggies!
Number of Servings: 6

Ingredients

    1 12 oz. Box Ronzoni Garden Delight Penne Regate
    4 Tablespoons Country Crock Soft Margarine
    4 Tablespoons Whole Wheat Flour
    2 Cups Unsweetened Coconut Milk
    Garlic, to taste
    Paprika, to taste
    Black Pepper, to taste
    2 cans Tuna in Water (Drained)
    1 12 oz bag of Frozen Peas and Carrots (Thawed)

Directions

Cook pasta according to package directions, omitting the salt. Melt margarine in small sauce pan over medium heat. Add Whole Wheat flour, stir to make a Roux. Stir frequently and let the flour cook for a minute or so. Stir in Coconut milk and stir constantly with a whisk, bringing the sauce to a boil. Simmer, continuing to stir constantly with whisk until thickened (Note: it will not get as thick as a traditional white sauce made with stick butter and whole milk). Add seasonings to taste. Mix together pasta, tuna, sauce, and vegetables in small casserole dish and cook at 350 degrees for 30 minutes.

Serving Size: 1/6 of a small square casserole dish

Number of Servings: 6

Recipe submitted by SparkPeople user BREANNE_KELLI.






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