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Broccoli Tuna Casserole

chef.alburt's picture
Ingredients
  Frozen cut broccoli 10 Ounce (1 Package)
  Condensed cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)
  Plain low fat yogurt 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 2 Ounce (1/2 Cup, Half Of A 4 Ounce Package)
  Worcestershire sauce 1 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Canned tuna 9 1⁄4 Ounce, drained, flaked (Water Pack)
Directions

Cook cavatelli according to package directions, adding frozen broccoli the last 5 to 7 minutes of cooking.
Drain well.
Return cavatelli and broccoli to saucepan.
Meanwhile, in a medium mixing bowl stir together soup, water chestnuts, yogurt, cheese, Worcestershire sauce, and garlic powder.
Stir soup mixture into saucepan with drained cavatelli and broccoli.
Fold in tuna.
Cook over medium-low heat about 5 minutes or till heated through, stirring occasionally.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Ingredient: 
Broccoli
Interest: 
Everyday
Cook Time: 
20 Minutes

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4.158825
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1179 Calories from Fat 407

% Daily Value*

Total Fat 45 g70%

Saturated Fat 18.8 g94.1%

Trans Fat 0 g

Cholesterol 133 mg44.3%

Sodium 2726.3 mg113.6%

Total Carbohydrates 82 g27.4%

Dietary Fiber 17.9 g71.6%

Sugars 23.4 g

Protein 117 g233.4%

Vitamin A 94.7% Vitamin C 190.5%

Calcium 359.4% Iron 146.6%

*Based on a 2000 Calorie diet

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Broccoli Tuna Casserole Recipe