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Pantry Meals: Tuna Noodle Casserole

Servings = 6 | Serving size =about 2 cups

This recipe can be multiplied by 2, 3.

This recipe keeps well in the refrigerator. Reheat gently.

3 quarts water
16 ounces whole wheat rotini pasta
2 cans Campbell's Healthy Request Cream of Mushroom Soup
1/4 cup 2% milk
2 6 ounce cans light tuna packed in water (no salt added)
1 16 ounce bag frozen peas
fresh ground black pepper (to taste)
1/8 tsp ground nutmeg
2 ounces Parmigiano-Reggiano (grated)
spray cooking oil

Preheat the oven to 375°F.

Place the water in a medium stock pot over high heat.

When the water boils, add the pasta and cook for ten minutes. Drain and set aside.

While the pasta is cooking, place the mushroom soup, milk, tuna (drained), peas, pepper and nutmeg in a large bowl. Fold together gently.

Add the cooked pasta to the mushroom mixture and fold together gently.

Spray a 12 inch oblong pan lightly with oil. Place the tuna/noodle mixture in the pan and press down gently with a rubber spatula. Sprinkle the cheese over the top and place the casserole in the oven. Bake for 20 minutes.

Nutrition Facts

Serving size: 2 cups | Servings 6

Calories 489 | Calories from Fat 64

Amount Per Serving (% Daily Value)

Total Fat 7g (11%) | Saturated Fat 3g (14%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 35 mg (12 %) | Sodium 665 mg (28 %)

Total Carbohydrates 75g (25%) | Sugars 6g

Dietary Fiber 10g (41%) | Protein 33g

Vitamin A 32% | Vitamin C 23 % | Calcium 26% | Iron 25%

Vitamin K 18 mcg  | Potassium  782 mg | Magnesium  263 mg

 
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