Skillet Casserole (broccoli-jack version)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 can solid white albacore packed in water1 can cream of mushroom soup1 cup elbow macaroni4 oz. frozen broccoli4 oz. frozen cauliflower3/4 cup shredded jack cheese
Combine the tuna and the condensed cream of mushroom soup in a skillet (I don't drain the tuna because the water adds flavor to the whole casserole). Break up the tuna with a wooden spoon.
Stir in the uncooked macaroni and the frozen broccoli and cauliflower (I buy a 16 oz. bag of Hy-Top "winter blend" from Winco and use half of it). Add enough water to cover all the pasta and stir again.
Bring to a boil. Stir, reduce heat, cover and simmer about 20 minutes, until pasta is done. Stir occasionally to prevent pasta from sticking to the bottom of the skillet.
Sprinkle cheese over the top, remove from heat, cover and let sit for 5 minutes or so before serving. Makes 4 1-cup servings.
I frequently double this recipe and take leftovers to work for lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user PAULAMORE.
Stir in the uncooked macaroni and the frozen broccoli and cauliflower (I buy a 16 oz. bag of Hy-Top "winter blend" from Winco and use half of it). Add enough water to cover all the pasta and stir again.
Bring to a boil. Stir, reduce heat, cover and simmer about 20 minutes, until pasta is done. Stir occasionally to prevent pasta from sticking to the bottom of the skillet.
Sprinkle cheese over the top, remove from heat, cover and let sit for 5 minutes or so before serving. Makes 4 1-cup servings.
I frequently double this recipe and take leftovers to work for lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user PAULAMORE.
Nutritional Info Amount Per Serving
- Calories: 241.8
- Total Fat: 11.8 g
- Cholesterol: 31.4 mg
- Sodium: 740.6 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 2.1 g
- Protein: 16.9 g