Rachael Ray Tuna Casserole (Lenten Meal)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 425.1
- Total Fat: 10.1 g
- Cholesterol: 24.5 mg
- Sodium: 622.2 mg
- Total Carbs: 62.0 g
- Dietary Fiber: 10.0 g
- Protein: 19.4 g
View full nutritional breakdown of Rachael Ray Tuna Casserole (Lenten Meal) calories by ingredient
Introduction
This casserole has beans and spinach for extra fiber and nutrition.Serves 6 This casserole has beans and spinach for extra fiber and nutrition.
Serves 6
Number of Servings: 6
Ingredients
-
Ingredients
Salt
1 box whole wheat penne
1 tablespoon extra virgin olive oil (EVOO)
1 tablespoon butter
2 garlic cloves, grated
1 small onion, chopped
2 tablespoons flour
1 cup chicken stock
1 cup half-and-half
Ground black pepper
A pinch of nutmeg
1/4 cup flat leaf parsley, chopped
1/2 cup grated Parmigiano Reggiano cheese, plus some for passing at the table
1 can cannellini beans (15 ounces), drained
2 boxes frozen spinach (10 ounces each), thawed and squeezed in a kitchen towel to remove excess moisture
2 cans tuna in water (6 ounces each), drained
Directions
Preparation
Pre-heat the oven to 400°F.
Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to the package directions. Drain the pasta thoroughly, return it to the pot and reserve.
In a large skillet over medium-high heat, heat 1 tablespoon EVOO, one turn of the pan, and the butter. Cook the garlic and onion until tender, about 2-3 minutes. Sprinkle in the flour and cook for another minute, then whisk in the chicken stock and half-and-half and season with salt, ground black pepper and nutmeg. Bring it up to a bubble and thicken.
Turn off the heat, then fold in the parsley, grated Parmigiano Reggiano cheese, cannellini beans, spinach, tuna and penne. Pour the mixture into a 13-inch x 9-inch baking dish and top with the remaining cheese. Place in the oven to brown the topping, about 10 minutes.
Serve with your favorite simple salad alongside.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user BEANPODX2.
Pre-heat the oven to 400°F.
Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to the package directions. Drain the pasta thoroughly, return it to the pot and reserve.
In a large skillet over medium-high heat, heat 1 tablespoon EVOO, one turn of the pan, and the butter. Cook the garlic and onion until tender, about 2-3 minutes. Sprinkle in the flour and cook for another minute, then whisk in the chicken stock and half-and-half and season with salt, ground black pepper and nutmeg. Bring it up to a bubble and thicken.
Turn off the heat, then fold in the parsley, grated Parmigiano Reggiano cheese, cannellini beans, spinach, tuna and penne. Pour the mixture into a 13-inch x 9-inch baking dish and top with the remaining cheese. Place in the oven to brown the topping, about 10 minutes.
Serve with your favorite simple salad alongside.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user BEANPODX2.