Tuna Noodle Casserole
Ingredients
-
8
ounces
gluten free pasta, cooked
-
3
tablespoons
light olive oil, divided
-
¼
teaspoon
kosher salt
-
¼
teaspoon
pepper
-
2
cans (5-ounce)
albacore tuna or salmon, drained
-
¾
cup
plain hummus, divided
-
1
teaspoon
minced garlic
-
3
cups
fresh spinach leaves
-
2
cups
broccoli florets
Instructions
- Preheat the oven to 350°F.
- Toss the cooked pasta with 1 tablespoon of oil, salt, and pepper, then layer it in a 9x9 casserole dish.
- In a small bowl, mix the drained tuna, ½ cup of hummus, and garlic, then spread it over the pasta.
- In the same bowl, whisk together the remaining ¼ cup of hummus with 2 tablespoons of olive oil.
- Layer the spinach and broccoli on top of the tuna, dollop the hummus mixture on top, and season with salt and pepper.
- Bake for 25-30 minutes until the top is golden brown.
- Serve warm and store leftovers in the fridge.
Nutrition Facts (estimated)
Servings
4-5
Calories
354
Total fat
9.9g
Total carbohydrates
40.3g
Total protein
29.9g
Sodium
620.2mg
Cholesterol
19mg
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