Anita's Tried & True Heart Healthy Recipes

Easy Tuna & Pasta Casserole

Adapted from
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 
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.
Nutritional Analysis per serving (8 servings total)
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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