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Ingredientes
- 3 c. Rotini pasta
- 13 ounce Chunky tuna, liquid removed [2x6-1/2oz cans)
- 1/2 c. Celery, minced
- 2 x Green onions, sliced
- 2/3 c. Light lowfat sour cream
- 1/2 c. Light mayonnaise
- 2 tsp Dijon mustard
- 1/2 tsp Dry thyme
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 sm Zucchini, thinly sliced
- 1 x Tomato, sliced
- 1 c. Monterey Jack, shredded
Direcciones
- In large pot of boiling salted water, cook rotini for about 8 min or possibly till tender but hard; drain and rinse.
- In large bowl, flake tuna; add in pasta, celery and green onions. Stir in lowfat sour cream, mayonnaise, mustard, thyme, salt and pepper; spoon half into greased 8-c. casserole.
- Layer zucchini over top. Top with remaining tuna mix. Arrange tomato slices over top; sprinkle with cheese.
- Bake in 350F 180C oven for 30 min or possibly till warm and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 456g | |
| Recipe makes 4 servings | |
| Calories 1215 | |
| Calories from Fat 427 | 35% |
| Total Fat 48.42g | 61% |
| Saturated Fat 16.02g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 718mg | 30% |
| Potassium 916mg | 26% |
| Total Carbs 137.69g | 37% |
| Dietary Fiber 6.9g | 23% |
| Sugars 6.82g | 5% |
| Protein 54.77g | 88% |
