Easy Tuna & Pasta Casserole
Adapted from
All Time Favorite Best Casseroles
8 servings
| 1/2 c onions, chopped | 6 ozs tuna in water, drained and flaked | ||
| 10 ozs frozen peas, thawed | 4 ozs light sour cream | ||
| 6 ozs elbow macaroni, cooked | 1/8 tsp black pepper | ||
| 10 3/4 ozs low-fat cream of mushroom soup | 2 pcs Grands Reduced Fat Buttermilk biscuits, cut into quarters |
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Preheat oven to 400. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large saucepan, cook onions and peas until onions are tender and vegetables are cooked. Add cooked pasta, soup, tuna, sour cream, and black pepper. Cook for five minutes or until heated through. Spread mixture into prepared dish. Place biscuit quarter pieces on top of tuna mixture. Bake for 15 minutes, or until biscuits are browned.
| Calories | 217 | %CFF | 16 % | |
| Total Fat | 3 g | Saturated Fat | 0.9 mg | |
| Protein | 13 g | Cholesterol | 9 g | |
| Carbohydrates | 33 g | Sodium | 517 mg | |
| Sugars | 6 g | Fiber | 3 g | |
|
4.0 WW Points | ||||
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Rated by 4 users (4.8)
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