Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
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

The refrigerator light goes on...

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. Amys makes a version also but I have not yet tested this recipe with that brand. Its lower in sodium and their products are generally pretty good so it might be a good alternative. Also note our review of frozen peas.

Do you put salt in the pasta water?

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.

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Pantry Meals: Tuna Noodle Casserole



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.

3 quarts water
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 375F.

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.

Nutrition Facts

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  
Cholesterol 35mg 12%
Sodium 665mg 28%
Total Carbohydrates 75g 25%
    Dietary Fiber 10g 41%
    Sugars 6g  
Protein 33g  
Vitamin A 32% Vitamin C 23%
Calcium 26% Iron 25%
Vitamin K 18 mcg Potassium 782 mg
Magnesium 263 mg