Curry Noodle Tuna Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 245.2
- Total Fat: 8.4 g
- Cholesterol: 78.7 mg
- Sodium: 348.4 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 3.4 g
- Protein: 22.2 g
View full nutritional breakdown of Curry Noodle Tuna Casserole calories by ingredient
Introduction
From red book From red bookNumber of Servings: 8
Ingredients
-
4 oz (about 1 1/2 cups) brown rice or whole wheat penne
1 tbs unsalted butter
2 cup diced cremini mushroom
1 cup diced red bell pepper
1 small onion, finely diced
1/2 cup frozen peas
2 tsp curry powder
1 tsp dried thyme
2 large eggs
2 can (5 oz each) flaked white tuna
1 1/2 cups grated cheddar cheese
1/2 cup low-fat milk
Juice of one lemon
Grated Parmesan
Directions
1) cook pasta according to package directions, leaving the noodles slightly al dente. Drain and set aside.
2) preheat oven to 375 degrees F. Melt butter in a skillet over medium heat. Add mushrooms, red pepper, and onion; cook 5 minutes. Add peas, curry powder, thyme, and salt and pepper to taste; heat one minute.
3) in a large bowl, lightly beat eggs. Stir in cooked pasta, cooked vegetable mixture, tuna, 1 cup of cheese, milk and lemon juice. Decide among 8 ramekins, making sure the contents are packed tightly. Top with remaining cheese and bake for 25 minutes, or until set and golden on top. Let cool several minutes before unmolding. Garnish with Parmesan if desired.
2) preheat oven to 375 degrees F. Melt butter in a skillet over medium heat. Add mushrooms, red pepper, and onion; cook 5 minutes. Add peas, curry powder, thyme, and salt and pepper to taste; heat one minute.
3) in a large bowl, lightly beat eggs. Stir in cooked pasta, cooked vegetable mixture, tuna, 1 cup of cheese, milk and lemon juice. Decide among 8 ramekins, making sure the contents are packed tightly. Top with remaining cheese and bake for 25 minutes, or until set and golden on top. Let cool several minutes before unmolding. Garnish with Parmesan if desired.