Modern
Tuna Casserole Recipe
Ingredients
:
3
tablespoons butter, divided
4
medium carrots, chopped
1
medium onion, chopped
1
medium sweet red pepper, chopped
1
cup sliced baby portobello mushrooms
2
cans (5 ounces each) albacore white tuna in water, drained and flaked
2
cups fresh baby spinach
1
cup frozen peas
3
cups uncooked spiral pasta
1
tablespoon all-purpose flour
2/3
cup reduced-sodium chicken broth
1/3
cup half-and-half cream
1/2
cup shredded Parmesan cheese
3/4
teaspoon salt
1/4
teaspoon pepper
In
a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots,
onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add
tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes.
Meanwhile,
cook pasta according to package directions for al dente. Drain pasta, reserving
1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to
combine. Wipe skillet clean.
In
the same skillet, melt remaining butter over medium heat. Stir in flour until
smooth; gradually whisk in broth and cream. Bring to a boil, stirring
constantly; cook and stir until thickened, adding reserved pasta water if
needed, 1-2 minutes. Stir in cheese, salt and pepper. Pour over pasta; toss to
coat.
Nutrition
Facts :
1-3/4
cups: 372 calories, 11g fat (6g saturated fat), 47mg cholesterol, 767mg sodium,
44g carbohydrate (7g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean
meat, 2-1/2 starch, 1-1/2 fat, 1 vegetable.