Low Carb Tuna Noodle Casserole
Created by Felix4067 on September 13, 2013
- Servings: 6
- Prep Time: 15m
- Cook Time: 20m
- Recipe #10525
Ingredients
- 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)
How to Make
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Step 1: Preheat oven to 375F; spray a 2-quart casserole with nonstick cooking spray.
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Step 2: Bring a large pot of water to a boil; add penne and cook for 10 minutes.
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Step 3: Add peas to boiling pasta; cook an additional 2 minutes.
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Step 4: Meanwhile, mix together tuna, soup, milk, garlic powder and thyme.
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Step 5: When pasta and peas are done, drain and add to soup mixture; stir to combine well.
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Step 6: Transfer mixture to prepared casserole dish and bake for 15 minutes.
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Step 7: Top with cracker crumbs and bake an additional 5 minutes.
Nutritional Facts
- 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