You can substitute 2 cups cooked rice for the pasta, if desired. It uses our “Condensed Cream of XXX Soup mix” as the base for the sauce.
- 8 oz rotini, macaroni, egg noodles, or other pasta
- 1 Tbsp canola oil
- ¼ cup onion, chopped into small pieces
- ¼ cup celery or carrots, chopped into small pieces
- ½ cup mushrooms, chopped
- ½ tsp basil
- 1 “can cream of xxx soup” (= ⅓ cup Cream of XXX soup mix (see recipe) + 1¼ cup water)
- 2 small cans (or 1 large can) low sodium Tuna, drained.
- Cook the pasta according to package directions, with no salt. Drain.
- While pasta is boiling, heat a large sauce pan to medium high. Add Canola oil.
- After oil is heated, saute onion and celery until almost soft. Then add mushrooms and saute for 2 minutes more.
- Add basil, cream of xxx soup, and tuna. Mix well, bring to a simmer, and cook for 1 minute to thicken. Mix in the noodles. Stir and cook for a minute, until hot.
Note that sodium percentages depend on which daily reference you use. The estimated 48 mg of sodium per serving implies that this recipe provides:
– 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 3% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 5% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
