Tuna Noodle Casserole
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 321.2
- Total Fat: 7.9 g
- Cholesterol: 18.6 mg
- Sodium: 519.8 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 3.3 g
- Protein: 22.2 g
View full nutritional breakdown of Tuna Noodle Casserole calories by ingredient
Introduction
Cheesy, creamy, delicious tuna casserole! Cheesy, creamy, delicious tuna casserole!Number of Servings: 10
Ingredients
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Non-stick spray
1 medium onion, coarsely chopped
1 10-ounce package of frozen peas
1 12-ounce package of tri-color rotini, cooked
2 10.75-ounce cans of low sodium, low fat condensed cream of chicken soup
20 ounces of solid white tuna in water, drained
2 tablespoons salt-free msg-free Mrs. Dash spice blend
1 tablespoon Worcestershire sauce
1/4 cup skim milk
2 cups reduced fat shredded cheese, mexican blend
Salt and pepper to taste
1 cup corn flakes, crushed
Directions
Preheat your oven to 350. Spray a 9x13 inch casserole dish with non-stick spray. Set aside.
Spray a medium skillet with the non-stick spray, and add the onion. Cook over medium-high heat until the onions soften and begin to brown. Add the peas and continue to cook until the peas are no longer frozen.
In a large bowl, combine the pea-and-onion mixture, the cooked rotini, the condensed soup, the tuna, half of the Mrs. Dash, the Worcestershire sauce, and the milk. If the mixture is too dry, adjust by adding more milk. Stir in 1 cup of the mexican cheese and adjust the seasoning of the mixture with salt and pepper to taste.
Spread the mixture evenly into the prepared pan. Cover with foil and bake for 30 minutes. Then remove the pan from the oven, sprinkle the crushed corn flakes on top of the casserole. Then sprinkle the remaining cup of cheese and the remaining half of the Mrs. Dash on top. Return to the oven for another 15 minutes. Cut into 10 pieces and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user GARDENPEACH.
Spray a medium skillet with the non-stick spray, and add the onion. Cook over medium-high heat until the onions soften and begin to brown. Add the peas and continue to cook until the peas are no longer frozen.
In a large bowl, combine the pea-and-onion mixture, the cooked rotini, the condensed soup, the tuna, half of the Mrs. Dash, the Worcestershire sauce, and the milk. If the mixture is too dry, adjust by adding more milk. Stir in 1 cup of the mexican cheese and adjust the seasoning of the mixture with salt and pepper to taste.
Spread the mixture evenly into the prepared pan. Cover with foil and bake for 30 minutes. Then remove the pan from the oven, sprinkle the crushed corn flakes on top of the casserole. Then sprinkle the remaining cup of cheese and the remaining half of the Mrs. Dash on top. Return to the oven for another 15 minutes. Cut into 10 pieces and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user GARDENPEACH.
Member Ratings For This Recipe
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MNABOY
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NEPTUNE1939
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CICINA