Cheesy Tuna Veggie Casserole
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Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 289.6
- Total Fat: 11.8 g
- Cholesterol: 57.5 mg
- Sodium: 700.1 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 6.7 g
- Protein: 23.5 g
View full nutritional breakdown of Cheesy Tuna Veggie Casserole calories by ingredient
Introduction
So yummy you won't think you're eating something packed with fiber and vitamins! So yummy you won't think you're eating something packed with fiber and vitamins!Number of Servings: 8
Ingredients
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1 can Kroger Clear Chicken Broth (Fat Free and Less Sodium)
4 oz Fred Meyer Whole-Wheat Penne Rigate
2 cups Onions, raw, chopped
2 cups Celery, raw, diced
6.5 cups Broccoli, fresh, chopped
1 can 98% Fat Free Campbell's Cream of chicken Soup
2 cups Peas, frozen
2 cans Chunk Light Tuna in Water
2.5 cups Kroger Colby and Monterrey Jack Cheese (self-shredded)
Directions
Boil pasta in chicken broth***
Preheat oven to 350F.
Spray large fry pan with Pam (or off brand version), dice onion, add to pan on medium heat. Slice celery and broccoli, add to pan. When onions look soft, cover pan with lid, stir occasionally.
Pour cream of chicken into large mixing bowl with the two cans of semi-drained tuna. Mix together with the two cups of peas and drained pasta (I don't add chicken broth, just toss out).
Pour or spoon in veggie mix from the fry pan into the cream of chicken mix and mix well, making sure to scrape bottom of bowl. Add two of the cups of shredded cheese and mix well.
Spoon mix into sprayed casserole dish and top with remain half cup of cheese. Bake at 350F for 20-25 minutes with lid on. Then bake for an additional 5-10 minutes with lid off till top is slightly browned.
Makes 8 good sized servings (and great left overs for the next day too!)
***(Pasta will absorb about 1 cup of broth, leaving additional cup to be tossed out, therefore calories are figured upon 1 cup of broth)
Preheat oven to 350F.
Spray large fry pan with Pam (or off brand version), dice onion, add to pan on medium heat. Slice celery and broccoli, add to pan. When onions look soft, cover pan with lid, stir occasionally.
Pour cream of chicken into large mixing bowl with the two cans of semi-drained tuna. Mix together with the two cups of peas and drained pasta (I don't add chicken broth, just toss out).
Pour or spoon in veggie mix from the fry pan into the cream of chicken mix and mix well, making sure to scrape bottom of bowl. Add two of the cups of shredded cheese and mix well.
Spoon mix into sprayed casserole dish and top with remain half cup of cheese. Bake at 350F for 20-25 minutes with lid on. Then bake for an additional 5-10 minutes with lid off till top is slightly browned.
Makes 8 good sized servings (and great left overs for the next day too!)
***(Pasta will absorb about 1 cup of broth, leaving additional cup to be tossed out, therefore calories are figured upon 1 cup of broth)
Member Ratings For This Recipe
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EARTHLINDZ
I liked this recipe, but I felt the proportions were way off – only 4 oz of pasta (1/2 cup) to 6 ½ cups of broccoli? I used around 1 ½ cups of pasta and 3 cups broccoli and I felt that worked out better. I also used less cheese and just water to cook the pasta. I added some garlic and Ital. seas. - 1/25/11
Reply from ERICALYNNJ (3/12/11)
4 oz of pasta is the weight, not the 1/2 cup measurement.
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