Curried Tuna casserole
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 teaspoons butter 5 cups sliced cremini or button mushrooms (about 3/4 pound) 3/4 cup frozen green peas, thawed 3/4 cup sliced green onions 2/3 cup chopped red bell pepper 2 teaspoons curry powder 3 tablespoons all-purpose flour 1 1/2 cups 1% low-fat milk 4 cups hot cooked medium egg noodles (3 1/4 cups uncooked pasta) 1/4 cup chopped fresh flat-leaf parsley 1/2 teaspoon salt 1 (12-ounce) can solid white tuna in water, drained and flaked 1/4 cup crushed reduced-fat round buttery crackers (such as Ritz; about 7 crackers)
Preheat oven to 375°.
Melt butter in a large nonstick skillet over medium heat. Add the mushrooms; sauté 6 minutes or until soft. Add the peas, onions, bell pepper, and curry; sauté 5 minutes or until vegetables are tender.
Place flour in a small bowl; gradually add milk, stirring with a whisk. Add to mushroom mixture; bring to a boil. Reduce heat; simmer 2 minutes or until thick, stirring frequently. Remove from heat; stir in pasta, parsley, salt, and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.
Number of Servings: 7
Recipe submitted by SparkPeople user SHIRA11.
Melt butter in a large nonstick skillet over medium heat. Add the mushrooms; sauté 6 minutes or until soft. Add the peas, onions, bell pepper, and curry; sauté 5 minutes or until vegetables are tender.
Place flour in a small bowl; gradually add milk, stirring with a whisk. Add to mushroom mixture; bring to a boil. Reduce heat; simmer 2 minutes or until thick, stirring frequently. Remove from heat; stir in pasta, parsley, salt, and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.
Number of Servings: 7
Recipe submitted by SparkPeople user SHIRA11.
Nutritional Info Amount Per Serving
- Calories: 250.1
- Total Fat: 6.7 g
- Cholesterol: 27.8 mg
- Sodium: 282.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 2.8 g
- Protein: 21.8 g
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