Budget-Friendly
Tuna Noodle Casserole
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
1007
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,007 cal. | (48 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 157.1 μg | (262 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,267 mg | (32 %) | ||
| Calcium | 516 mg | (52 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 22.8 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Tuna (canned)
- 1 garlic clove
- 2 Tbsps olive oil
- 600 grams chopped Tomatoes (canned)
- salt
- freshly ground peppers
- 1 tsp dried oregano
- 150 grams fresh baby Spinach
- 300 grams Sour cream
- 2 eggs
- 100 milliliters Whipped cream (at least 30% fat content)
- 100 grams freshly grated Parmesan
- 500 grams Fusilli
Preparation steps
1.
Drain the tuna well and pull apart with a fork. Peel and finely chop the garlic. Sweat the garlic in hot olive oil until translucent. Pour in the tomatoes and season with salt, pepper and oregano. Simmer over medium heat for 10-15 minutes.
2.
Preheat the oven to 200°C (approximately 400°F). Rinse the spinach and blanch in boiling salt water. Remove, rinse in cold water and shake dry.
3.
Mix the sour cream, eggs, cream and cheese. Season with salt, pepper and nutmeg. Mix in the spinach. Mix the tuna, pasta and tomato sauce and pour into a baking dish. Spread the spinach sour cream on top and bake for 35-40 minutes, until golden brown. Remove and serve immediately.
