Pasta and Tuna Casserole
Source of Recipe
unknown
8-ounce package linguine, vermicelli, spaghetti, or other thin pasta
1 teaspoon acceptable vegetable oil
1 small onion, chopped
1 clove garlic, minced, or 1/2 teaspoon bottled minced garlic
2 6 1/2-ounce cans tuna in spring water, drained and rinsed
1/2 cup finely chopped carrot
1/3 cup finely chopped green bell pepper
1/4 cup finely chopped fresh parsley
1/4 teaspoon paprika, or to taste
1 cup nonfat or low-fat cottage cheese
1/2 cup nonfat or low-fat sour cream
1/2 cup plain nonfat or low-fat yogurt
Vegetable oil spray
1/2 cup plain bread crumbs, toasted
1/4 cup grated or shredded Parmesan cheese (about 1 ounce)
Cook pasta according to package directions, omitting salt and oil. Drain.
Meanwhile, preheat oven to 350º.
Pour oil into a nonstick skillet over medium-high heat. Add onion and garlic and saute, stirring often, until onion is translucent, 2 to 3 minutes. Transfer onion and garlic to a large bowl.
Add tuna, carrot, bell pepper, parsley, and paprika to onion/garlic mixture and stir to combine. Set aside.
In a small bowl, blend cottage cheese, sour cream, and yogurt. Stir cottage cheese mixture and pasta into tuna mixture.
Spray a 9 x 11 x 2-inch casserole dish with vegetable oil spray. Pour tuna mixture into casserole dish.
In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over casserole.
Bake casserole for 30 to 45 minutes, or until top is lightly browned.
serves 6
Calories 332
Protein 29g
Carbohydrate 44g
Total Fat 4g
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 20mg
Sodium 351mg
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