Broccoli Tuna Casserole
|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)|
Cook cavatelli according to package directions, adding frozen broccoli the last 5 to 7 minutes of cooking.
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.
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