Tuna Casserole with Broccoli and Water Chestnuts

By michelew7

Ingredients

• 8 ounces dried angel hair pasta
• vegetable oil spray
• 10 ounces chunk light tuna in water, rinsed and drained
• 2 cans low fat cream of chicken soup
• 5 ounces sliced canned water chestnuts, drained
• 8 ounces canned mushrooms, drained
• 1/4 cup milk
• 1/2 teaspoon salt
• 1 tablespoon plain dry bread crumbs
• 10-ounce package frozen broccoli florets

Details

Servings 6

Preparation

Step 1

Cook pasta using package directions, omitting salt and oil; drain.

Meanwhile, preheat oven to 375 degrees.
Spray a 1 1/2-quart casserole dish with vegetable oil spray. Combine tuna, soup, water chesnuts, mushrooms, salt and milk. Stir well. Stir in pasta and pour into prepared casserole dish. Sprinkle with bread crumbs and arrange broccoli around edges of dish.

Bake, uncovered, for 25 minutes or until warm.

266 calories per serving (about 1 1/2 cups each) 6 servings