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Tuna Alfredo Casserole

Makes: 6 servings
Prep 20 mins Bake 425°F 10 mins
Tuna Alfredo Casserole
Ingredients
  • 3  cups  dried rigatoni or penne pasta
  • 2  tablespoons  purchased dried tomato pesto
  • 1 10  ounce container  refrigerated Alfredo, or four-cheese pasta sauce or 1 1/4 cups bottled Alfredo or four-cheese pasta sauce
  • 3  tablespoons  milk
  • 1 12  ounce can  water-pack solid white tuna, drained and broken into chunks
  • 1/4  cup  finely shredded Parmesan cheese
Directions

1. Preheat oven to 425 degree F. In a Dutch oven cook pasta according to package directions. Drain well; return to pan. Meanwhile, in a bowl combine pesto, Alfredo sauce, and milk. Add to pasta, stirring gently to coat. Gently fold in tuna.

2. Transfer pasta mixture to a 2-quart oval baking dish. Sprinkle with shredded Parmesan cheese. Bake for 10 to 15 minutes or until heated through and cheese is just melted. Makes 6 servings.

Nutrition Facts (Tuna Alfredo Casserole)
  • Servings Per Recipe 6,
  • cal. (kcal) 453,
  • Fat, total (g) 24,
  • chol. (mg) 53,
  • sat. fat (g) 4,
  • carb. (g) 35,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • pro. (g) 24,
  • vit. A (IU) 194,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 587,
  • Potassium (mg) 153,
  • calcium (mg) 111,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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