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Change-of-Pace Tuna Casserole

Tags: oven, 600 calories or less, stove, casserole, more than 30 minutes, main course, tuna

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Calories: 

380

Total Fat: 

5g

Protein:  

24g

Total Time: 

N/A

Prep Time: 

N/A

Cook Time: 

N/A

Yield: 

4-6 servings

Ingredients

1 can of tuna (12 oz) drained or 2 pouches of tuna (5 oz or 6.4 oz sizes)
1 (10-3/4 oz) can condensed cream of mushroom soup

1/2 cup lite sour cream

1/2 pound tri-color rotini pasta, cooked according to package directions

1 (10 oz) package frozen chopped broccoli or mixed stir-fry vegetables, thawed

2 Tablespoons chopped pimiento

1/2 pound fresh mushrooms, sliced

1/2 cup each: chopped onions and celery

2 Tablespoons butter or margarine

1/2 cup Toasted sliced almonds, unsalted

Directions

Preheat oven to 350˚F. In bowl, blend soup with sour cream until smooth. Add pasta broccoli and pimiento; set aside. Melt butter in sauté pan and sauté mushrooms, onions and celery until vegetables are tender (about 5 minutes). Mix vegetables into soup mixture; fold in Tuna. Pour tuna mixture into a lightly greased 1 1/2 quart baking dish. Top with almonds. Bake, uncovered, about 25 minutes or until hot and bubbly.

Nutritional Information per Serving

Calories: 380

Total Fat: 5

Protein: 24g

Courtesy of: Chicken of the Sea