Pasta casserole with canned tuna
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 18 G., saturated fats 11 G., proteins 30 G., carbohydrates 53 G., fiber 4 G., cholesterol 100 mg, sodium 580 mg, sugar 0 G.
Calories 500, total fat 18 G., saturated fats 11 G., proteins 30 G., carbohydrates 53 G., fiber 4 G., cholesterol 100 mg, sodium 580 mg, sugar 0 G.
Pasta casserole with canned tuna - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g wide egg noodles
- 1 can (140 g) of canned tuna in water, drained, cut into pieces
- 2 tbsp (30 g) butter
- 6 green onion stalks (white part sliced, green part finely chopped)
- 3 stalks celery, thinly sliced, plus 2 tablespoons chopped leaves
- 1 can (340 g) of skim milk concentrate
- 1 cup frozen peas with carrots
- 1 tbsp mustard
- 1/2 cup low-fat sour cream
- 3/4 tbsp. (about 90 gr.) grated low-fat cheese
- 1/4 cup breadcrumbs
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Reserve 1/2 cup of the cooking water, drain the rest, and return the noodles to the pot.
- Meanwhile, melt 1 tablespoon (15 g) butter in a large skillet over moderate heat.
Add the white parts of the green onions and celery slices. Cook, stirring occasionally, for 2 minutes until softened. Add evaporated milk, 1/2 teaspoon of salt, and a couple of grinds of pepper.
Stir in the peas, carrots, and mustard. Bring to a boil, then reduce heat. Stirring occasionally, cook for 2-3 minutes, until the mixture thickens slightly. - Preheat oven to 200°C. Pour sauce over noodles, stir in sour cream, 1/2 cup cheese, tuna and the remaining pasta cooking water. Transfer to a 1.5-liter baking dish.
- Melt the remaining 1 tablespoon (15 g) butter. Stir in the breadcrumbs, green onion, celery leaves, and the remaining 1/4 cup cheese. Season with salt and pepper. Sprinkle the noodles with this mixture.
Bake until golden brown, 15-20 minutes.
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