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Tuna Tetrazzini
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-
Prep
25
min
-
Total
1
hr
15
min
-
Servings
4
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Ingredients
-
8
oz uncooked spaghetti, broken into 2-inch pieces
-
1
can (12 oz) chunk light tuna in water, drained
-
1/4
cup milk
-
1
jar (1 lb) Alfredo pasta sauce
-
1
jar (4.5 oz) sliced mushrooms, drained
-
1
cup frozen sweet peas (from 12 oz bag), thawed
-
1
jar (2 oz) diced pimientos, drained
-
2
tablespoons grated Parmesan cheese
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Steps
-
1
Heat oven to 350°F. Cook and drain spaghetti as directed on package.
-
2
Meanwhile, in ungreased 2-quart casserole, stir tuna, milk, Alfredo sauce, mushrooms, peas and pimientos. Gently stir in cooked spaghetti.
-
3
Cover and bake 40 minutes. Sprinkle cheese on top. Bake uncovered about 10 minutes longer or until top is bubbly and beginning to brown.
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-
This casserole also tastes great with 1 1/2 cups chopped cooked chicken or turkey.
-
Use 1 1/2 cups refrigerated reduced-fat Alfredo sauce to reduce the calories to 500 and the fat to 13 grams per serving.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 520
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 940mg
- 39%
- Potassium
- 480mg
- 14%
- Total Carbohydrate
- 60g
- 20%
- Dietary Fiber
- 6g
- 22%
- Sugars
- 7g
- Protein
- 40g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 15%
- 15%
- Calcium
- 30%
- 30%
- Iron
- 25%
- 25%
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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