Curry Noodle Tuna Casserole
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 oz (about 1 1/2 cups) brown rice or whole wheat penne1 tbs unsalted butter2 cup diced cremini mushroom1 cup diced red bell pepper1 small onion, finely diced1/2 cup frozen peas2 tsp curry powder1 tsp dried thyme2 large eggs2 can (5 oz each) flaked white tuna1 1/2 cups grated cheddar cheese1/2 cup low-fat milkJuice of one lemonGrated Parmesan
1) cook pasta according to package directions, leaving the noodles slightly al dente. Drain and set aside.
2) preheat oven to 375 degrees F. Melt butter in a skillet over medium heat. Add mushrooms, red pepper, and onion; cook 5 minutes. Add peas, curry powder, thyme, and salt and pepper to taste; heat one minute.
3) in a large bowl, lightly beat eggs. Stir in cooked pasta, cooked vegetable mixture, tuna, 1 cup of cheese, milk and lemon juice. Decide among 8 ramekins, making sure the contents are packed tightly. Top with remaining cheese and bake for 25 minutes, or until set and golden on top. Let cool several minutes before unmolding. Garnish with Parmesan if desired.
2) preheat oven to 375 degrees F. Melt butter in a skillet over medium heat. Add mushrooms, red pepper, and onion; cook 5 minutes. Add peas, curry powder, thyme, and salt and pepper to taste; heat one minute.
3) in a large bowl, lightly beat eggs. Stir in cooked pasta, cooked vegetable mixture, tuna, 1 cup of cheese, milk and lemon juice. Decide among 8 ramekins, making sure the contents are packed tightly. Top with remaining cheese and bake for 25 minutes, or until set and golden on top. Let cool several minutes before unmolding. Garnish with Parmesan if desired.
Nutritional Info Amount Per Serving
- Calories: 245.2
- Total Fat: 8.4 g
- Cholesterol: 78.7 mg
- Sodium: 348.4 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 3.4 g
- Protein: 22.2 g
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