Sunday, August 20, 2006

Jazzed Tuna Casserole: Test Kitchen Series



This is more a discussion about Dreamfields pasta than it is about Tuna Casserole. Many people in a low-carb routine just eliminate pasta completely because of the huge carb load that it carries. I'm hoping to show that the Dreamfields line gives us an opportunity to bring pasta back into our nutritional line ups.



Jazzed Tuna Casserole

2.5 cups of cooked macaroni
1 can Cream of Shrimp Soup
1 Can Cream of Mushroom Soup w/Roasted Garlic
2 Cups Shredded Cheddar Cheese
2 cups frozen peas and carrots
2 -6 oz Cans of Tuna (in water)
¼ Cup Toasted Onion Flakes
2 Tlbs Cilantro
2 Tlbs Parlsey
1 tsp Black Pepper

Boil macaroni and keep fairly firm. Drain and reserve.

In large, deep casserole dish mix soups, vegetables, seasonings and 2/3 of the cheese. Mix well. Drain and flake tuna. Add tuna and drained noodles. Mix well. Smooth top of casserole dish and sprinkle on remaining cheese. Bake in preheated 350 degree oven for 20-30 minutes until ‘bubbly.’

This makes 8 servings (it’s a lot -- freeze it.)

*Nutritional summary uses regular pasta: 307 calories; 20 grams of protein and 28 carbs.

**Nutritional summary using Dreamfields pasta: 280 calories, 20 grams of protein and 9 grams of digested carbs.

Click here to see how the carb/digestable carbs work

2 comments:

Cindee K. said...

Looks yummy.... may be making that later this week!

Carole said...

Drool! Wow Frances that looks pretty darn tasty!