Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is not safe for those who are lactose intolerant.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten. (The Campbell's Cream of Mushroom Soup contains wheat.)
"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. 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.
Tuna Noodle Casserole
Servings: 6 | Serving size: about 2 cups
Cooking Time: 30 Minutes
This recipe can easily be multiplied and keeps well in the refrigerator. Reheat gently.
Ingredients
- 3 quarts water
- 16 ounces whole wheat rotini pasta
- 2 cans Campbell's Healthy Request condensed Cream of Mushroom Soup
- 1/4 cup 2% milk
- 2 6-ounce cans light tuna packed in water (no salt added)
- 116-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.
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 18mcg | Potassium 782mg |