Tuna Casserole
For best resuts use whole wheat pasta. Salt and pepper heavily for the best flavor!This easy tuna casserole--Best Tuna Casserole Recipe--is a twist on the "classic" using ricotta, Paremesan cheese, peas, and green onions.
Ingredients
- 1 pound Whole wheat pasta, DeLallo’s is the best
- 2 5 oz. cans tuna, solid white albacore packed in water, drained
- 16 oz. ricotta cheese, I use BelGioioso
- 16 oz. frozen or fresh peaspeas
- ½ cup green onion
- Salt and pepper to taste
- 1 cup Parmesan cheese
Instructions
- Cook pasta following package directions. Drain and set aside.
- Mix in a large bowl the drained tuna, ricotta cheese, and green onions. Add in the pasta and gently stir. Salt and pepper {heavily} to taste.
- Add the peas last and gently stir.
- Place the mixture in a prepared (sprayed) 9×13 pan. Cover with Parmesan cheese. Bake at 350 for 20 minutes, or until heated through, bubbly, and cheese is golden brown on top.
Notes
Reposted from Sept. 2014.
Nutrition Facts
Calories: 377kcal, Carbohydrates: 51g, Protein: 21g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 38mg, Sodium: 299mg, Potassium: 321mg, Fiber: 2g, Sugar: 0.4g, Vitamin A: 5797IU, Vitamin C: 8mg, Calcium: 308mg, Iron: 3mg