Deluxe Tuna Noodle Casserole
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 302.9
- Total Fat: 7.7 g
- Cholesterol: 30.5 mg
- Sodium: 781.3 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 3.3 g
- Protein: 31.2 g
View full nutritional breakdown of Deluxe Tuna Noodle Casserole calories by ingredient
Introduction
Rich, creamy, and low fat too! Rich, creamy, and low fat too!Number of Servings: 10
Ingredients
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1/4 cup olive oil
1 cup celery, chopped
1 cup carrot, chopped
1 cup onion, chopped
1/4 cup whole wheat flour
1-1/2 tsp salt
1/4 tsp pepper
3 cups skim milk (can use dry milk plus water)
3 oz (90g) fat free cream cheese, cut up
8 oz whole wheat pasta (I use penne or rotini)
3-6 oz cans tuna, chunk white in water, drained
Directions
Preheat oven to 350.
In a 4-quart saucepan, over medium heat, cook celery, carrot, and onions in olive oil until tender, stirring frequently.
Stir in flour, salt, and pepper until blended
Gradually stir in milk and cream cheese and cook, stirring constantly until blended.
Continue cooking until sauce is slightly thickened and smooth. Remove saucepan from heat.
Meanwhile , prepare pasta as directed on package, undercooking by several minutes.
Into cheese sauce gently stir hot, drained pasta, and the drained tuna.
Pour mixture into a 12 x 8 baking dish that has been coated with olive oil.
Bake 20 minutes or until mixture is hot and bubbly.
Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SPARKP.
In a 4-quart saucepan, over medium heat, cook celery, carrot, and onions in olive oil until tender, stirring frequently.
Stir in flour, salt, and pepper until blended
Gradually stir in milk and cream cheese and cook, stirring constantly until blended.
Continue cooking until sauce is slightly thickened and smooth. Remove saucepan from heat.
Meanwhile , prepare pasta as directed on package, undercooking by several minutes.
Into cheese sauce gently stir hot, drained pasta, and the drained tuna.
Pour mixture into a 12 x 8 baking dish that has been coated with olive oil.
Bake 20 minutes or until mixture is hot and bubbly.
Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SPARKP.
Member Ratings For This Recipe
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QUANDT
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CD4556394
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MSMOZ83
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BOGUSANNIE
I hate tuna but tried this anyway, I have to say I ate it and wasn't disgusted...LOL My son LOVES tuna and said he would eat this again...he is REALLY picky...so I give it a huge thumbs up...the rest of the family loved it too! The only thing I did differently was to add garlic. Thanks for sharing. - 5/9/12
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AMMVETTER
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CD7327072
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QT_SNICKERS
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DIANEONFIRE
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MINDCRUSHER1376
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ASCHEIERN
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JTRANTANELLA
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PROVERBS31JULIA
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SEAWAVE
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JUBRIGGS
This was fantastic! I've had gastric bypass surgery, so I omitted the celery (hard to digest), cut the pasta to 6 ounces and the flour to about 1/8 cup, and added a can of tuna. I also added 1/4 tsp red pepper flakes based on others' comments. I will make this again. Thanks for the recipe! - 9/12/10
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SILVERSHADE
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