Tasty, but I’d still like to add peas. They just belong in tuna casserole.
Creamy Tuna Casserole
4 oz rotini pasta, Smart Taste
2 TB diced onion
1 c. sliced celery
1/2 tsp dried tarragon — or thyme
1/2 tsp cracked black pepper
1 can reduced fat condensed cream of celery soup
2 Tbsp Weight Watcher whipped cream cheese
2 cans white tuna in water — drained and flaked
Cook pasta until tender to the bite, about 8 minutes. Meanwhile, in a large skillet, heat oil over medium heat for 30 seconds. Add onion, celery and mushrooms and cook, stirring, until celery is softened, about 6 minutes. Add tarragon and pepper and stir well. Gradually add soup, stirring to dissolve any lumps. Add cream cheese and cook, stirring, until melted and incorporated into sauce. Stir in tuna. Fold in cooked pasta.
Yield: 3 servings. Per serving= 315 Calories; 6g Fat (16.7% calories from fat); 27g Protein; 40g Carbohydrate; 6g Dietary Fiber; 41mg Cholesterol; 909mg Sodium.