Tuna Penne Bake Prep Time : 5 minutes Cook Time : 40 minutes Serves : 4 1 can (10 oz/284 mL) CAMPBELL’S® Condensed Low Fat Cream of Celery Soup 2 1/2 cups (600 mL) uncooked dry penne pasta 1 cup (250 mL) frozen peas 2/3 cup (150 mL) 1% milk 2 cans (170 g each) tuna, drained and flaked 3 tbsp (45 mL) w hole grain Dijon mustard 1 tbsp lemon juice 1/2 cup (125 mL) shredded, sharp Cheddar cheese 1 cup (250 mL) mixture of coarsely chopped onion and mushrooms Cracked black pepper for garnish Ingredients: Directions: 1. Prepare pasta according to package directions, omitting salt and adding peas for last 5 minutes of cooking time. Drain and set aside. 2. Combine in 2 qt (2 L) baking dish, soup, milk, tuna, mustard, lemon juice and half of cheese. Gently stir in pasta, peas and onion-mushroom mixture. Top w ith remaining cheese. Sprinkle w ith pepper. 3. Bake at 400°F (200°C) until bubbling and hot - about 30 minutes. Tips: Looking for healthier ingredient alternatives? Use w hole w heat, w hole grain or multigrain pasta instead of regular pasta to boost the fibre level. Choose cheese that is low er in fat content. Nutritional information per serving: 419 Calories, 8g Fat, 4g Saturated Fat, 828mg Sodium, 56g Carbohydrate, 5g Dietary Fibre, 32g Protein, 19% Daily Value Calcium For more great tips, DIYs, recipes and motivation, join us at facebook/groups/unleashtheweight Also feel free to FOLLOW ME! I am always posting awesome stuff!
Posted on: Fri, 13 Sep 2013 20:01:09 +0000
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