Tuna Noodle Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 532.0
- Total Fat: 12.8 g
- Cholesterol: 42.1 mg
- Sodium: 525.5 mg
- Total Carbs: 60.5 g
- Dietary Fiber: 5.7 g
- Protein: 42.3 g
View full nutritional breakdown of Tuna Noodle Casserole calories by ingredient
Number of Servings: 4
Ingredients
-
8 Ounces Andean Dream Fusilli
1 TBSP Garlic Oil
4 stalks Green onions
8 ounces mushrooms, sliced
1.5 cups water
1 bunch Kale
3 tablespoons rice flour
1.5 cups 1% milk
Dash red pepper flakes
6 ounces canned chunk light tuna drained
1/4 cup finely grated Parmesan cheese, divided
Directions
1Cook noodles according to package directions. Drain and rinse.
2.Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add mushrooms and Kale and cook, stirring often, until softened.. Add water and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna and Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.
Serving Size: 4
2.Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add mushrooms and Kale and cook, stirring often, until softened.. Add water and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna and Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.
Serving Size: 4