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Tuna Casserole Recipe


2 cups cooked Smart Taste rotini pasta
1 tablespoon butter
1 tablespoon extra light olive oil
6 tablespoons gravy flour
3 cups fat-free milk
1/2 teaspoon low sodium salt (may be omitted)
1/8 teaspoon garlic powder
lemon pepper to taste
2 cups freshly-grated Parmesan cheese
1 cup cooked fresh green beans, cut into 1-inch pieces
1/2 cup cooked fresh mushrooms, sliced
1 7-ounce jar roasted red peppers
7.06-ounce envelope of chunk light tuna in water (no draining necessary)
1/2 cup Panko wheat bread crumbs
1 tablespoon extra light olive oil


Grate Parmesan cheese on waxed paper. Remove some red peppers from the jar, pat dry with paper towels, and chop until you have half a cup. Cook rotini in water until it is al dente (still a bit firm). Rinse rotini with cold water, drain, and place in a batter bowl.

Melt butter and olive oil in large saucepan. Add gravy flour and cook for half a minute. Slowly add milk, whisking constantly, and cook until mixture comes to a boil and thickens. Add seasonings to sauce. Take pan off the heat and whisk in Parmesan cheese. Pour sauce over cooked rotini. Fold in green beans, mushrooms, chopped red peppers, and tuna fish.

Coat a casserole pan with non-stick spray. Pour casserole ingredients into pan. Stir wheat bread crumbs and extra light olive oil in a cup. Sprinkle crumbs evenly over casserole. Bake in 350 degree oven for 40-45 minutes. Makes 6 servings.

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