You may also like
Categories:Viewed: 9 - Published at: 4 years ago
Ingredients
- 1 1/2 c. small cut carbohydrate-controlled pasta
- 1/2 bunch broccoli, cut into small florets (about 2 1/2 c.)
- 1 large (12 oz.) can solid white tuna, packed in water or oil, drained and coarsely flaked
- 2 Tbsp. butter
- 1 small onion, finely chopped
- 1 1/2 c. heavy cream
- 1/2 c. water
- 1 1/2 Tbsp. Thicken Thin Not/Starch Thickener
- 1/4 tsp. salt
- 1/4 tsp. pepper
Method
- Butter a shallow 2-quart baking dish; set aside.
- Heat oven to 400°.
- Cook pasta according to package directions; drain and rinse under cold water.
- Transfer to a large bowl and set aside.
- 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; 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.
