This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"I refuse to believe that trading recipes is silly. Tunafish casserole is at least as real as corporate stock."
-Barbara Grizzuti Harrison, Author
I have had a lot of requests for a Tuna Noodle Casserole recipe over the years. I will admit that it is not one of my favorite recipes but people do love this. After I made this, however, I was so surprised to find out how good it is and how much I loved the recipe. There are so many variations on this, but the peas and cheese really make this one great.
The mushroom soup was chosen because it is very low in sodium. Amy’s makes a version also but I have not yet tested this recipe with that brand. It’s lower in sodium and their products are generally pretty good so it might be a good alternative. Also note our review of frozen peas.
Most recipes contain instructions to add salt to the water before (or sometimes during) boiling pasta. I have seen a multitude of reasons including that the salt changes the boiling point of the water (sorry; not enough to matter) to the salt keeping the water from boiling over (not chemically possible).
There is an argument for adding the salt to enhance the flavor of the pasta but I prefer to carefully control my sodium intake and the flavor of my food. The difference in pasta boiled in salted water and unsalted water is minimal and any difference will be masked by a well made and properly seasoned sauce.
Servings = 6 | Serving size =about 2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe keeps well in the refrigerator. Reheat gently.
|16 ounces||whole wheat or gluten-free rotini pasta|
|2||cans Campbell's Healthy Request Cream of Mushroom Soup|
|1/4 cup||2% milk|
|2||6 ounce cans light tuna packed in water (no salt added)|
|1||16 ounce bag frozen peas|
|fresh ground black pepper (to taste)|
|1/8 tsp||ground nutmeg|
|2 ounces||Parmigiano-Reggiano (grated)|
|spray cooking oil|
Preheat the oven to 375°F.
Place the water in a medium stock pot over high heat.
When the water boils, add the pasta and cook for ten minutes. Drain and set aside.
While the pasta is cooking, place the mushroom soup, milk, tuna (drained), peas, pepper and nutmeg in a large bowl. Fold together gently.
Add the cooked pasta to the mushroom mixture and fold together gently.
Spray a 12 inch oblong pan lightly with oil. Place the tuna/noodle mixture in the pan and press down gently with a rubber spatula. Sprinkle the cheese over the top and place the casserole in the oven. Bake for 20 minutes.
Serving size = 2 cups
Servings = 6
Amount Per Serving
|Calories 489||Calories from Fat 64|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 75g||25%|
|Dietary Fiber 10g||41%|
|Vitamin A 32%||Vitamin C 23%|
|Calcium 26%||Iron 25%|
|Vitamin K 18 mcg||Potassium 782 mg|
|Magnesium 263 mg|