Dinner

Tuna Noodle Casserole, almost vegan version is for Dinner.

Tuna Noodle Casserole, almost vegan version takes several minutes to prepare.

Tuna Noodle Casserole, almost vegan version takes several minutes to cook.

Tuna Noodle Casserole, almost vegan version makes 6 servings.

The ingredients for Tuna Noodle Casserole, almost vegan version are:

8 ounces whole wheat pasta (medium shells)
2 tablespoons Smart Balance buttery spread
2 tablespoons whole wheat flour
1 cup unsweetened almond milk
1 cup Daiya non-dairy cheeze
1 10-ounce package frozen peas
1 6-ounce can chunk light tuna
1/4 tsp Mrs Dash or other seasoning

Here is how you make Tuna Noodle Casserole, almost vegan version:

Preheat oven to 375 degrees F.Cook 8 ounces pasta per package instructions. If using spaghetti or linguini, break the dry spaghetti into thirds (about 4 inches (9 cm) long) before cooking.Melt 2 tbsp Smart Balance buttery spread into saucepan at low heat, add 2 tbsp whole wheat flour, and stir until thoroughly mixed. Add 1 cup almond milk and heat until just bubbling (not boiling). Add 1 cup Daiya cheddar non-dairy cheeze and stir until thoroughly mixed. Add tuna ad frozen peas and stir until peas are no longer frozen.When pasta is ready, spray casserole pan with cooking spray and add pasta and sauce. Top with 1/4 tsp Mrs Dash or black pepper, and stir until thoroughly mixed.Place in oven for 30 minutes. Serve hot.Serving Size: Makes about 6, 1.5 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user DANJODEA.

The nutritional information for Tuna Noodle Casserole, almost vegan version is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 196.8

• Total Fat: 6.8 g
• Cholesterol: 9.7 mg
• Sodium: 347.0 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 4.8 g
• Protein: 11.0 g

The dietary needs meet for Tuna Noodle Casserole, almost vegan version is Vegetarian