| Tuna, Noodle And Broccoli Bake
1 1/2 cups of small-cut carb-controlled pasta
2 1/2 cups of small-cut broccoli florets
1 large can of solid white tuna, (12 oz), drained, and,
coarsely flaked
2 tablespoons of butter
1 small onion, finely chopped
1 1/2 cups of heavy cream
1/2 cup of water
1 1/2 tablespoon of ThickenThin Not/Starch thickener
1/4 teaspoon of salt
1/4 teaspoon of freshly-ground black pepper
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Butter a shallow 2-quart baking dish; set aside. Heat oven to 400ºF. Cook pasta according to package directions, drain, and rinse under cold water. Transfer to a large bowl and set side. Cook broccoli in lightly salted boiling water 5 minutes, until crisp-tender. Drain and rinse under cold water. Mix in with noodles. Add tuna and toss gently.
Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 7 minutes. Stir in the cream, water, thickener, salt and pepper, and cook until mixture boils and thickens, 5 to 8 minutes.
Pour sauce over noodle mixture and toss to combine. Transfer to prepared baking dish. Bake 20 to 30 minutes, until top is nicely browned and casserole is bubbly. Let cool slightly before serving.
This recipe yields 6 servings.
Carbohydrates: 11.5 grams
Net Carbs: 7 grams
Fiber: 4.5 grams
Protein: 25.5 grams
Fat: 28 grams
Calories: 384
Comments: Instead of condensed soup we made a smooth, onion flavored white sauce with cream, water and ThickenThin. This sauce holds the casserole together. We also added broccoli for flavor, color, and extra nutrition. The rest of the dish -- noodles and tuna -- remains the same.
Formatted for MC6 07-01-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 246 Calories; 26g Fat (92.5% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 92mg Cholesterol; 151mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat.
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