Easy Tuna Pasta Casserole
- 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.
Serving size: ½ cup. Sodium: 48 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/seafood/easy-tuna-pasta-casserole/
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