| Total sodium per serving: 268mg |
Total calories per serving: 404 |
Servings: 6 |
Ingredients
- 8 oz Trader Joe’s Lemon Pepper Pappardelle pasta
- 2 (120g) cans tuna, drained, flaked
- 3 hardboiled eggs, peeled and sliced
- 160g crushed Old Dutch ‘hint of salt’ potato chips
- 1 can (284ml) Campbell’s No Salt Added Cream of Mushroom soup
- 4 oz sliced fresh mushrooms
- 3/4 cup water Non-stick spray
Directions:
1. Pre-heat oven 350°F
2. Cook pasta according to package instructions using unsalted water. Drain and set aside.
3. Spray a 2-quart casserole dish with non-stick spray.
4. In a sauce pan, mix water and soup and bring to a boil, stirring occasionally.
5. Remove from heat and let cool.
6. Layer pasta, tuna, mushroom slices, sliced eggs, soup mixture and top all with a layer of crushed potato chips.
7. Bake uncovered at 350° F for 30 minutes.
8. Serve with vegetable of your choice. (frozen green peas)
9. Season to taste.
Makes 6 servings, each serving has 404 calories, 268mg sodium, 49.3 carbs
With 1/2 cup green peas each serving has 466 calories, 326mg sodium, 60.7g carbs.
Recipe rewritten and adapted for low sodium from personal files
