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Modern Tuna Noodle Casserole
5 min prep time
40 min cook time
8servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
How to Make Modern Tuna Noodle Casserole
This recipe is a great example of using vegetables to bulk up a dish that is typically high in carbs and fat.
5 min prep time
40 min cook time
8servings
1 cup
Print Recipe >
Step-By-Step Instructions:
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Preheat the oven to 375 degrees F. Coat a 9x13-inch baking dish with cooking spray. Set aside.
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Cook the pasta according to the package directions minus two minutes (the pasta should be slightly undercooked).
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While the pasta is cooking, add the olive oil to a large sauté pan over medium-high heat. Add the onion and mushrooms and sauté until the onions turn clear, about 5 minutes.
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Add the spinach and no-salt seasoning and sauté until the spinach is wilted and soft, about 3 more minutes.
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In a small bowl, whisk together the flour, milk, salt and ground black pepper until all the flour lumps are mixed in. Pour over the vegetables and bring to a boil. Stir in the tuna and pasta and pour into the prepared baking pan.
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Sprinkle the parmesan cheese on top of the casserole and bake for 15 minutes.
Nutrition facts
8 Servings
-
Serving Size
1 cup
- Amount per serving Calories 240
-
Total Fat
5g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 330mg
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Total Carbohydrate
38g
- Dietary Fiber 5g
- Total Sugars 6g
- Protein 18g
- Potassium 526mg
- Phosphorous 235mg
Ingredients
nonstick cooking spray
1
whole grain penne, shells, or farfalle pasta
12 oz
olive oil
1 tbsp
white (button) mushrooms (sliced)
8 oz
small onion (diced)
1
baby spinach
5 oz
salt-free all-purpose seasoning
1/2 tsp
flour
3 tbsp
skim milk
2 cup
salt
1/2 tsp
black pepper
1/4 tsp
tuna packed in water (drained)
5 oz
Parmesan cheese (shredded)
1/2 cup
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