@duffy
Tuna Casserole
Prep
10m
·
Cook
20m
·
Total
30m
About This Recipe
I’ve been meaning to make this recipe for over 8 months, but just never got around to it, until today. This version is inspired by Hungry Girl, but I changed it quite a bit to suit my tastes. (HG used Tofu Shiratake Noodles, and while I tried to be open minded about them at first, I have grown to strongly dislike them. I’d rather use the extra points and have real pasta rather than those). Growing up my mom never made “American” dinners like this (she made us excellent, more gourmet meals), so it was fun to try to make a very traditional “comfort food” recipe.
Ingredients
Scale
Convert
Steps
1
Boil pasta in water until al dente, about 7 minutes.
2
Place frozen edamame in colander and rinse with cold water.
3
Drain pasta over edamame in colander to defrost.
4
In a large pot (I used the one I cooked the pasta in), add tuna, cheese wedges, cream of mushroom soup, salt, pepper, cayenne, and 2 TBSP Parmesan cheese.
5
Combine all ingredients, mixing well.
6
Spray a baking pan with Pam and add pasta mixture.
7
Sprinkle remaining 2 TBSP of Parmesan over casserole.
8
(Optional) Top with cracker crumbs soaked in butter
9
Bake in a 375 degree oven for 20-25 minutes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories300kcal15%
-
Fat8g12%
-
Saturated Fat3g15%
-
Carbohydrates42g14%
-
Fiber7g28%
-
Sugar5g10%
-
Protein22g44%
-
Cholesterol40mg13%
-
Sodium800mg33%
Percent Daily Values are based on a 2,000 calorie diet.
Comments
Sign in to leave a comment.