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

　　

Ingredients

serves 6, 1 1/2 cups per serving

　　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

　　

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.

　　

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