Skillet Casserole (broccoli-jack version)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 241.8
- Total Fat: 11.8 g
- Cholesterol: 31.4 mg
- Sodium: 740.6 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 2.1 g
- Protein: 16.9 g
View full nutritional breakdown of Skillet Casserole (broccoli-jack version) calories by ingredient
Introduction
Yet another variation on my old stand-by, go-to recipe - based on my mom's tuna-pea skillet casserole. Yet another variation on my old stand-by, go-to recipe - based on my mom's tuna-pea skillet casserole.Number of Servings: 4
Ingredients
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1 can solid white albacore packed in water
1 can cream of mushroom soup
1 cup elbow macaroni
4 oz. frozen broccoli
4 oz. frozen cauliflower
3/4 cup shredded jack cheese
Directions
Combine the tuna and the condensed cream of mushroom soup in a skillet (I don't drain the tuna because the water adds flavor to the whole casserole). Break up the tuna with a wooden spoon.
Stir in the uncooked macaroni and the frozen broccoli and cauliflower (I buy a 16 oz. bag of Hy-Top "winter blend" from Winco and use half of it). Add enough water to cover all the pasta and stir again.
Bring to a boil. Stir, reduce heat, cover and simmer about 20 minutes, until pasta is done. Stir occasionally to prevent pasta from sticking to the bottom of the skillet.
Sprinkle cheese over the top, remove from heat, cover and let sit for 5 minutes or so before serving. Makes 4 1-cup servings.
I frequently double this recipe and take leftovers to work for lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user PAULAMORE.
Stir in the uncooked macaroni and the frozen broccoli and cauliflower (I buy a 16 oz. bag of Hy-Top "winter blend" from Winco and use half of it). Add enough water to cover all the pasta and stir again.
Bring to a boil. Stir, reduce heat, cover and simmer about 20 minutes, until pasta is done. Stir occasionally to prevent pasta from sticking to the bottom of the skillet.
Sprinkle cheese over the top, remove from heat, cover and let sit for 5 minutes or so before serving. Makes 4 1-cup servings.
I frequently double this recipe and take leftovers to work for lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user PAULAMORE.
Member Ratings For This Recipe
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