Bring a large stockpot of lightly salted water to a boil. Add pasta. Cook 10 to 12 minutes, adding broccoli during the last 3 minutes of cooking. Drain, set aside and keep warm.
Tuna noodle casserole who? Reach for our healthier take on this classic casserole using broccoli, lemon, pasta, and tuna.
Servings and Ingredients
|½ (16-oz.) pkg. Hy-Vee cellentani pasta, dry|
|1 (1-lbs.) container Hy-Vee Short Cuts broccoli florets|
|1 tbsp. Hy-Vee salted butter|
|½ c. Hy-Vee plain panko bread crumbs|
|3 tbsp. Hy-Vee grated Parmesan cheese|
|1 ½ tsp. lemon zest, divided|
|2 (5.2-oz. each) pkgs. garlic and fine herbs soft spreadable cheese|
|¾ c. Hy-Vee 2% reduced-fat milk|
|2 (5-oz.) cans Hy-Vee solid white albacore tuna in olive oil, drained and shredded into pieces|
|Red bell pepper, seeded and finely chopped, for garnish|
Things To Grab
- Large stockpot
- 10-inch cast iron skillet
Meanwhile, melt butter in a 10-inch cast iron skillet. Add panko and Parmesan cheese. Cook over medium heat until toasted; stir in 1/2 teaspoon lemon zest. Transfer mixture to a bowl and set aside.
Add spreadable cheese and milk to same skillet. Cook and stir over medium heat until cheese is melted. Stir in remaining 1 teaspoon lemon zest, pasta and broccoli mixture, and tuna. Heat through. Sprinkle toasted panko mixture on top. Garnish with red bell pepper, if desired.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 80mg
- Sodium: 550mg
- Total Carbohydrates: 44g
- Protein: 23g