Tuna, Noodle And Broccoli Bake

By á-170456

Ingredients

• 1 1/2 cups small-cut carb-controlled pasta
• 2 1/2 cups small-cut broccoli florets - (abt 1/2 bn)
• 1 large can solid white tuna - (12 oz) drained, and coarsely flaked
• 2 tablespoons butter
• 1 small onion finely chopped
• 1 1/2 cups heavy cream
• 1/2 cup water
• 1 1/2 tablespoons ThickenThin Not/Starch thickener
• 1/4 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper

Details

Servings 6

Preparation

Step 1

Butter a shallow 2-quart baking dish; set aside. Heat oven to 400 degrees.

Cook pasta according to package directions, drain, and rinse under cold water. Transfer to a large bowl and set side.

Cook broccoli in lightly salted boiling water 5 minutes, until crisp-tender. Drain and rinse under cold water. Mix in with noodles. Add tuna and toss gently.

Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 7 minutes. Stir in the cream, water, thickener, salt and pepper, and cook until mixture boils and thickens, 5 to 8 minutes.

Pour sauce over noodle mixture and toss to combine. Transfer to prepared baking dish. Bake 20 to 30 minutes, until top is nicely browned and casserole is bubbly. Let cool slightly before serving.

This recipe yields 6 servings.

Carbohydrates: 11.5 grams
Net Carbs: 7 grams
Fiber: 4.5 grams
Protein: 25.5 grams
Fat: 28 grams
Calories: 384