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Low Carb Tuna Noodle Casserole

Here's how you make Low Carb Tuna Noodle Casserole
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  • Servings: 6
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 1/2 cups dry whole wheat penne pasta
  • 1 cup peas (fresh or frozen, defrosted)
  • 2 cans (5 ounces each) tuna, drained
  • 1 can (10 3/4 ounce) condensed reduced-fat cream of mushroom soup
  • 1/2 cup fat-free milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/2 cup cracker crumbs (whole wheat)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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