Betty's Best-ever Oven-baked Tuna Casserole
by ladybugplus
creamy and delicious
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INGREDIENTS
- 6 ounces uncooked pasta ; I used bow-tie pasta.
- 1/2 medium ; to large pot of water salted
- with 1 tablespoon salt
- 2 Tbs butter ; butter
- 1/4 cup flour ; flour
- 1 1/2 cups grated Parmesan cheese ; grated Parmesan cheese
- 1 1/2 cups milk for cheese sauce ; I use skim milk.
- 1/4 teaspoon salt ; salt
- 2 6-oz. cans chunk light tuna in water drained
- 1 additional cup milk ; while blending casserole
- together
- 1/2 cup frozen green peas ; frozen green peas
- cooking spray ; cooking spray
INSTRUCTIONS
1. Fill a medium to large pot one-half full of water. Add 1 tablespoon salt,and bring the water to a full boil. Add the 12 oz. of pasta, and bring to aboil. Cook for 7 to 10 minutes, until al dente (chewy--not mushy). While thepasta is cooking, prepare your casserole cheese sauce. Melt 2 tablespoonsbutter in a saucepan on the stove. Remove from heat and stir in 1/4 cupflour an stir vigorously, until the two are blended into a roux. Add 12 oz.(1 1/2 cups) grated Parmesan cheese, 1 1/2 cups milk (I use skim milk), and1/4 teaspoon salt. Now cook and stir continuously for a minute or two, andthen occasionally. The sauce should be thick and smooth about the same timethat the pasta is cooked. Drain the pasta in a colander in the sink andplace the pasta back in the pot. Stir in 1 additional cup milk, (2) 6 oz.cans chunk light tuna, drained, and 1/2 cup frozen green peas. Mixthoroughly. transfer the mixture into an large oven-proof dish, which hasbeen sprayed with cooking spray. Bake in an oven that has been preheated to350 degrees for 35 minutes. Remove from oven, and let stand about 5 minutesbefore serving. Serve to your grateful guests! This recipe makes a largecasserole, so it is very economical; also, your kids will love it, becauseit is a variation on macaroni and cheese! If you don't have a large family,you may freeze the leftovers, and avoid cooking a meal later! A real winnerin every way!!!
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 255 Calories From Fat: 146 Total Fat: 16.6g Cholesterol: 48.3mg Sodium: 739.8mg Potassium: 83.8mg Carbohydrates: 10g Fiber: ~~lt1g Sugar: 1.3g Protein: 16.2g
Comments: Betty tells how to make her Best-Ever Oven-Baked Tuna Casserolerecipe. It is creamy and crusty and full of wonderful Parmesan cheese--thebest tuna casserole around!
Recipe Source: From: bettyskitchen | April 02, 2009
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (98g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 307 | ||
| Calories from Fat: 112 (36%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.4g | 17 % | |
| Saturated Fat 7.1g | 35 % | |
| Monounsaturated Fat 3.3g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 62.8mg | 19 % | |
| Sodium 353.5mg | 12 % | |
| Potassium 138mg | 4 % | |
| Total Carbohydrate 34.3g | 10 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 32.9g | ||
| Protein 14.1g | 20 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 307
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