Low Carb Tuna Noodle Casserole

6
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"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."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 375F; spray a 2-quart casserole with nonstick cooking spray.

Step 2

Bring a large pot of water to a boil; add penne and cook for 10 minutes.

Step 3

Add peas to boiling pasta; cook an additional 2 minutes.

Step 4

Meanwhile, mix together tuna, soup, milk, garlic powder and thyme.

Step 5

When pasta and peas are done, drain and add to soup mixture; stir to combine well.

Step 6

Transfer mixture to prepared casserole dish and bake for 15 minutes.

Step 7

Top with cracker crumbs and bake an additional 5 minutes.

Tips & Variations


No special items needed.

Related

DanD

Easy and tasty just what I was looking for, five stars for this one, Thanks!

review by:
(16 Sep 2013)