So-Simple Tuna-Pasta Casserole

Convenient ready-to-go ingredients like frozen vegetables in garlic sauce plus canned potato soup and tuna make this the no-stress choice for a midweek meal.

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Servings 4

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( 35 ) Ratings

35 Ratings

5 Stars

4 Stars 17%

3 Stars 14%

2 Stars 24%

1 Stars 17%

Member Reviews ( 24 )

1c6e1392-4eee-4dfc-ac67-a46169491c51

ingredients 6
Prep Time 15 min
Total Time 45 min

Ingredients

Casserole

1: bag (24 oz) Green Giant® frozen pasta, carrots, broccoli, sugar snap peas & garlic sauce

2: cans (5 oz each) tuna in water, drained, flaked

1: can (10 3/4 oz) condensed cream of potato soup

1/4: cup milk

Topping

1: cup soft bread crumbs (about 2 slices white bread)

2: tablespoons butter or margarine, melted

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Directions

1 Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
2 In large microwavable bowl, place pasta-vegetable mixture. Cover with plastic wrap; microwave on High 9 to 11 minutes, stirring halfway through microwave time, until sauce chips are melted and vegetables are cooked. Stir in tuna, soup and milk. Pour into casserole.
3 In small bowl, toss topping ingredients. Sprinkle over tuna mixture.
4 Bake 25 to 30 minutes or until hot and topping is golden brown.

EXPERT TIPS

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Expert Tips

Stretch this casserole by stirring in 1 can (15.25 oz) Green Giant® whole kernel sweet corn, drained. Bake 5 minutes longer.

Cooked chicken may be used in place of tuna. Use 1 1/2 cups cubed cooked chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 1350mg; 1350%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 4g 4% Sugars 7g 7% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 10%;
Calcium: 15%;
Iron: 20%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

blastergas1919

report Posted Feb. 22, 2011 10:39 AM

Some of you need to get over this nutrition thing. Quite honestly it really isn't all that high fat. If you are so concerned about fat and sodium, use the alternative soups they have out there that are low in these things and give it a rest.

ruthlathe

report Posted Feb. 20, 2011 9:07 AM

Sorry, but this recipe contains too much fat and sodium, and is not special enough to deviate from a healthy diet. A better swap could be 4 oz whole wheat pasta, steamed fresh or frozen veggies, 2 cans drained tuna, and 1 or 2 oz of low fat cheese, melted, with a little fat free milk or soy milk to make it less thick and more saucy. Then top with a few crushed, baked chips, or toasted and crumbed low-calorie, high-fiber bread.

debbylh

report Posted Jan. 30, 2011 6:18 PM

It was good & easy to make. a little on the dry side. Probably would add more soup & milk to it next time.

ew74bb

report Posted Jan. 15, 2011 6:43 PM

Too many calories the way you make it.For ONE person, don't need potato soup; use fat free milk. don't need a bag of veggies; use a portion and keep rest frozen for another dish;; and like another reader said - skip butter. I don't make things that are calorie and fat laden. I know - you are in the business of selliing products. EW

Shannannarosannadanna

report Posted Jan. 10, 2011 9:42 PM

I substituted canned Salmon and sprinkled heavily with grated cheese~ was a big hit! My kids LOVED it~