Tuna Noodle Casserole for Two

Portions:
2

Serving Size:
2 cups

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis

Ingredients

  • 2 ounces wide egg noodles, uncooked
  • 5 ounces canned tuna in water
  • 1/2 cup sour cream
  • 1/4 cup cottage cheese
  • 1/2 cup fresh sliced mushrooms
  • 1/2 cup frozen green peas                                  
  • 1 tablespoon unsalted butter
  • 1/4 cup unseasoned bread crumbs

Preparation

  1. Preheat oven to 350° F. Boil the egg noodles according to the package instructions, omitting the salt. Drain and flake the tuna.
  2. In a medium bowl combine the sour cream, cottage cheese, tuna, mushrooms and peas.
  3. Drain the cooked noodles and stir into the tuna mixture. Place into a small casserole dish sprayed with nonstick cooking spray.
  4. Melt the butter and stir into the bread crumbs. Sprinkle over the noodle mixture.
  5. Bake for 20 to 25 minutes until bread crumbs begin to brown. Divide into 2 servings and enjoy.

Helpful hints

  • Extra serving can be refrigerated for 2 to 3 days.
  • Add your favorite hot sauce if you like the heat and spice.

Nutrients per serving

Calories 415

Protein 22 g

Carbohydrates 39 g

Fat 19 g

Cholesterol 88 mg

Sodium 266 mg

Potassium 400 mg

Phosphorus 306 mg

Calcium 130 mg

Fiber 3.2 g

Renal and renal diabetic food choices

  • 2 meat
  • 2 starch
  • 1/2 vegetable, low potassium
  • 1-1/2 fat

Carbohydrate choices

2-1/2

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