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Tuna Casserole with Broccoli and Water Chestnuts

Everyone needs a tuna casserole recipe. Ours abounds with color, flavor, and crunch.

Recipe information

  • Yield

    serves 6, 1 1/2 cups per serving

Ingredients

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

Preparation

  1. Step 1

    Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander.

    Step 2

    Meanwhile, preheat the oven to 375°F.

    Step 3

    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.

    Step 4

    Stir in the pasta. Sprinkle with the bread crumbs. Arrange the broccoli around the edges of the casserole dish.

    Step 5

    Bake for 25 minutes, or until heated through.

  2. nutrition information

    Step 6

    (Per Serving)

    Step 7

    Calories: 243

    Step 8

    Total Fat: 3.0g

    Step 9

    Saturated: 0.5g

    Step 10

    Trans: 0.0g

    Step 11

    Polyunsaturated: 1.0g

    Step 12

    Monounsaturated: 0.0g

    Step 13

    Cholesterol: 23mg

    Step 14

    Sodium: 416mg

    Step 15

    Carbohydrates: 37g

    Step 16

    Fiber: 6g

    Step 17

    Sugars: 3g

    Step 18

    Protein: 21g

    Step 19

    Dietary Exchanges

    Step 20

    2 Starch

    Step 21

    1 Vegetable

    Step 22

    2 Very Lean Meat

American Heart Association Quick & Easy Meals
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