Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

We've revamped the classic with a touch of Indian curry.

Recipe by Cooking Light March 2001


Recipe Summary

7 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Melt butter in a large nonstick skillet over medium heat. Add the mushrooms; sauté 6 minutes or until soft. Add the peas, onions, bell pepper, and curry; sauté 5 minutes or until vegetables are tender.

  • Place flour in a small bowl; gradually add milk, stirring with a whisk. Add to mushroom mixture; bring to a boil. Reduce heat; simmer 2 minutes or until thick, stirring frequently. Remove from heat; stir in pasta, parsley, salt, and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.

Nutrition Facts

275 calories; calories from fat 16%; fat 4.9g; saturated fat 1.7g; mono fat 1.3g; poly fat 1g; protein 20.8g; carbohydrates 36.4g; fiber 4.1g; cholesterol 54mg; iron 3.5mg; sodium 437mg; calcium 100mg.