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Tuna Noodle Casserole - Low Carb

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Tuna Noodle Casserole - Low Carb
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Makes: 4 servings adjust
This casserole takes your typical tuna noodle casserole, adds veggies and reduces the amount of noodles.

Nutrition Facts per serving (as per My Fitness Pal calculation)
273 Calories
11 g Fat
901 mg Sodium
23 g Carbs (by my calculations 5.5 starch carbs)
19 g Protein

Directions

Ingredients

  • 1 cup Whole Grain Egg Noodles, uncooked

Step 1

Cook noodles as directed.

Ingredients

  • 1 tablespoon Olive Oil
  • 14 pound Frozen Broccoli Florets
  • 8 ounces Sliced Mushrooms
  • 14 cup Shredded Carrots

Step 2

While noodles are cooking, heat oil in large skillet. Add broccoli, mushrooms and carrots to the skillet. Saute until broccoli is tender and mushroom juices are mostly gone.

Ingredients

  • 2 cans Canned Chunk Light Tuna, in water
  • 1 can Canned Cream of Mushroom Soup, low fat
  • 14 cup 2% Lowfat Milk
  • Grated Parmesan Cheese, to taste
  • 13 can Canned Peas, drained

Step 3

Combine veggie mixture, noodles, tuna, soup, milk and peas in a casserole dish. Bake at 325 degrees for 25 to 30 minutes (more if you like the top brown and crunchy). Remove from oven and let cool a few minutes. Serve with Parmesan cheese on top. CAUTION: Broccoli will be extra hot.
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