Tuna Casserole with Broccoli and Water Chestnuts
- 8 ounces dried whole-grain angel hair pasta or fettuccine
- Cooking spray
- 2 5- or 6-ounce cans very low sodium albacore tuna packed in water, drained and flaked
- 1 10.5-ounce can low-fat condensed cream of chicken soup (lowest sodium available)
- 1/2 cup sliced canned water chestnuts, rinsed and drained
- 1/2 cup bottled or canned mushrooms, drained (about 4 ounces)
- 1/4 cup fat-free milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper (white preferred)
- 1 to 2 tablespoons plain dry bread crumbs
- 1 10-ounce package frozen broccoli florets or green beans
- Prepare the pasta using the package directions, omitting the salt and oil.
- Drain well in a colander.
- Meanwhile, preheat the oven to 375F.
- Lightly spray a 1 1/2-quart casserole dish with cooking spray.
- Put the tuna, soup, water chestnuts, mushrooms, milk, salt, and pepper in the casserole dish.
- Stir well.
- Stir in the pasta.
- Sprinkle with the bread crumbs.
- Arrange the broccoli around the edges of the casserole dish.
- Bake for 25 minutes, or until heated through.
- (Per Serving)
- Calories: 243
- Total Fat: 3.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 0.0g
- Cholesterol: 23mg
- Sodium: 416mg
- Carbohydrates: 37g
- Fiber: 6g
- Sugars: 3g
- Protein: 21g
- Dietary Exchanges
- 2 Starch
- 1 Vegetable
- 2 Very Lean Meat
pasta, cooking spray, lowfat condensed cream of chicken soup, water chestnuts, mushrooms, milk, salt, pepper, bread crumbs, broccoli
Taken from www.epicurious.com/recipes/food/views/tuna-casserole-with-broccoli-and-water-chestnuts-375696 (may not work)