Low Carb Tuna Noodle Casserole
September 13, 2013
Categories: Dinner, Main Dish, Casseroles, Fish, Tuna, Pasta, Vegetables, Peas, North American, Budget-Friendly, Cooking With Condensed Soup, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Boil, Oven Bake, Diabetic, Low Carbohydrate, Low Fat, No Eggs, Whole Wheat Pasta more
"My mother used to love tuna noodle casserole, but it's one of the things she simply isn't supposed to have under her dietary restrictions. For Mother's Day this year, I adapted the recipe she used to use out of the Betty Crocker cookbook to be more diabetic friendly. It's not something she should have all the time, but as a special treat she said it tasted wonderful."
- Serving Size: 1 (230.3 g)
- Calories 315.2
- Total Fat - 12.3 g
- Saturated Fat - 4 g
- Cholesterol - 45.2 mg
- Sodium - 507.1 mg
- Total Carbohydrate - 35.7 g
- Dietary Fiber - 2.5 g
- Sugars - 13.9 g
- Protein - 15.2 g
- Calcium - 79.6 mg
- Iron - 1.5 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.3 mg
Preheat oven to 375F; spray a 2-quart casserole with nonstick cooking spray.
Bring a large pot of water to a boil; add penne and cook for 10 minutes.
Add peas to boiling pasta; cook an additional 2 minutes.
Meanwhile, mix together tuna, soup, milk, garlic powder and thyme.
When pasta and peas are done, drain and add to soup mixture; stir to combine well.
Transfer mixture to prepared casserole dish and bake for 15 minutes.
Top with cracker crumbs and bake an additional 5 minutes.
Tips & Variations
No special items needed.