Easy Tuna & Pasta Casserole

Adapted from

  • 1/2 c onions, chopped
  • 10 ozs frozen peas, thawed
  • 6 ozs elbow macaroni, cooked
  • 10 3/4 ozs low-fat cream of mushroom soup
  • 6 ozs tuna in water, drained and flaked
  • 4 ozs light sour cream
  • 1/8 tsp black pepper
  • 2 pcs Grands Reduced Fat Buttermilk biscuits, cut into quarters
Easy Tuna & Pasta Casserole
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.
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Posted: 2/23/2006
Casseroles
Rated by 4 users (4.75)
WW Points* : 3.99
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 217
Calories from Fat 35 (16%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 0.9g 4%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 9g 3%
Sodium 517mg 22%
Potassium 0.4mg 0%
Total Carbohydrate 33g 11%
Dietary Fiber 3g 12%
Sugars 6g
Protein 13g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.