|Albacore Tuna Casserole
||[Oct. 11th, 2006|10:47 pm]
Find and post recipes we twentysomethings have fou
This is from Eating for Life by Bill Philips, which is a good healthy eating cookbook with dinner, lunch, and breakfast recipes. It is the companion to the Body for Life work-out/weightlifting program. The only downside is that it is very protein/meat heavy, so I wouldn't recommend it to a vegetarian.
4 portions rotini pasta (about 8 oz uncooked)
2 cans (6 oz) albacore tuna, water packed, drained
1 can (10 oz) low-fat, reduced-sodium cream of mushroom soup, condensed
1/2 cup of skim milk
1 cup frozen peas
1. Preheat oven to 350 degrees F.
2. Prepare rotini pasta according to its package directions.
3. Lightly coat an 8" by 8" baking dish with cooking spray.
4. Place cooked pasta in baking dish and add tuna, soup, skim milk and peas; mix well.
5. Bake uncovered until the casserole begins to bubble, about 20 minutes.
6. Remove casserole from oven and let stand for 5 minutes.
The cookbook lists the servings as 4 and the preparation time at 35 minutes. I don't find this to be a very labor-intensive dish at all. I recommend using Health Harvest brand whole wheat pasta. I use it for any pasta dishes that I make, and I don't notice any difference in the taste. I also use chunk light tuna instead of albacore, but that's just my personal tuna preference. The tuna casserole also reheats well in the microwave, probably 3 to 5 minutes.