Fish

Curry Noodle Tuna Casserole is for Lunch.

Curry Noodle Tuna Casserole takes several minutes to prepare.

Curry Noodle Tuna Casserole takes 25 minutes to cook.

Curry Noodle Tuna Casserole makes 8 servings.

The ingredients for Curry Noodle Tuna Casserole are:

4 oz (about 1 1/2 cups) brown rice or whole wheat penne
1 tbs unsalted butter
2 cup diced cremini mushroom
1 cup diced red bell pepper
1 small onion, finely diced
1/2 cup frozen peas
2 tsp curry powder
1 tsp dried thyme
2 large eggs
2 can (5 oz each) flaked white tuna
1 1/2 cups grated cheddar cheese
1/2 cup low-fat milk
Juice of one lemon
Grated Parmesan

Here is how you make Curry Noodle Tuna Casserole:

1) cook pasta according to package directions, leaving the noodles slightly al dente. Drain and set aside. 2) preheat oven to 375 degrees F. Melt butter in a skillet over medium heat. Add mushrooms, red pepper, and onion; cook 5 minutes. Add peas, curry powder, thyme, and salt and pepper to taste; heat one minute. 3) in a large bowl, lightly beat eggs. Stir in cooked pasta, cooked vegetable mixture, tuna, 1 cup of cheese, milk and lemon juice. Decide among 8 ramekins, making sure the contents are packed tightly. Top with remaining cheese and bake for 25 minutes, or until set and golden on top. Let cool several minutes before unmolding. Garnish with Parmesan if desired.

The nutritional information for Curry Noodle Tuna Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 245.2

• Total Fat: 8.4 g
• Cholesterol: 78.7 mg
• Sodium: 348.4 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 3.4 g
• Protein: 22.2 g