Easy Tuna & Pasta Casserole

Name: Easy Tuna & Pasta Casserole
Yield: 8 servings
Ingredients: 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

Adapted from All Time Favorite Best Casseroles

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

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.

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 Carbohydrate33g	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.