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Tuna Twist Casserole

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Tuna Twist Casserole
  • Prep 10 min
  • Total 30 min
  • Servings 6
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Toss together purchased Alfredo sauce, canned tuna and frozen broccoli, and you’ll have a hearty casserole in a snap!
Updated Jan 23, 2009

Ingredients

  • 1/2 cup Alfredo pasta sauce
  • 2 eggs
  • 1 clove garlic, finely chopped
  • 4 cups cooked tricolor rotelle pasta
  • 1 package (10 oz) frozen chopped broccoli, thawed, drained
  • 1 can (5 oz) tuna, drained
  • 1 cup seasoned croutons

Steps

  • 1
    Heat oven to 350°F.
  • 2
    Mix Alfredo sauce, eggs and garlic in ungreased square baking dish, 8x8x2 inches. Stir in pasta, broccoli and tuna. Press lightly in baking dish.
  • 3
    Cover and bake about 20 minutes or until set. Sprinkle with croutons.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you like, substitute frozen chopped spinach, thawed and squeezed to drain, for the broccoli.
  • tip 2
    Add a special touch to this casserole by using canned salmon instead of the tuna and a 10-ounce package of frozen cut-up asparagus instead of the broccoli.

Nutrition

285 Calories, 10 g Total Fat, 17 g Protein, 35 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
285
Calories from Fat
90
Total Fat
10 g
Saturated Fat
5 g
Cholesterol
100 mg
Sodium
290 mg
Potassium
210 mg
Total Carbohydrate
35 g
Dietary Fiber
3 g
Protein
17 g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
14%
14%
Calcium
10%
10%
Iron
12%
12%
Exchanges:
2 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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