TUNA CASSEROLE WITH BROCCOLI AND WATER CHESTNUTS

Tuna Casserole with Broccoli and Water Chestnuts image

Yield serves 6, 1 1/2 cups per serving

Number Of Ingredients 11

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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

Steps:

Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander.
Meanwhile, preheat the oven to 375°F.
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.
Stir in the pasta. Sprinkle with the bread crumbs. Arrange the broccoli around the edges of the casserole dish.
Bake for 25 minutes, or until heated through.
(Per Serving)
Calories: 243
Total Fat: 3.0g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 1.0g
Monounsaturated: 0.0g
Cholesterol: 23mg
Sodium: 416mg
Carbohydrates: 37g
Fiber: 6g
Sugars: 3g
Protein: 21g
Dietary Exchanges
2 Starch
1 Vegetable
2 Very Lean Meat