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.
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|