Stovetop Tuna Casserole Bowls
Lemony Arugula Salad
Ingredients
- ½ (12-oz) pkg tricolor rotini pasta
- 1 cup frozen green peas
- 1 Tbsp olive oil
- 1 stalk celery, chopped
- ¼ cup chopped onion
- ½ (10.5-oz) can cream of mushroom soup
- 1 (5-oz) can tuna, drained
- ½ cup shredded Cheddar cheese
- 2 Tbsp mayonnaise
- ½ tsp pepper
Instructions
- Cook pasta according to package directions, adding peas during last 2 minutes of cooking. Drain, and return to pot.
- Meanwhile, sauté celery and onion in hot oil in a skillet over medium heat 5 minutes or until tender.
- Add celery mixture, soup, tuna, cheese, mayonnaise, and pepper to pasta mixture; cook over medium heat until cheese melts and mixture is throughly heated. Divide among 3 bowls to serve.
Side Dish Ingredients
- ½ lemon
- 2 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ (5-oz) pkg arugula
Side Dish Instructions
- Grate zest and squeeze juice from lemon into a medium bowl. Whisk in oil, salt, and pepper. Add arugula; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
515
|
87
|
602
|
| Fat (g) | 22 | 9 | 31 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 25 | 1 | 26 |
| Carb (g) | 55 | 1 | 56 |
| Fiber (g) | 5 | 0 | 5 |
| Sodium (mg) | 689 | 104 | 793 |
| T. Sugs (g) | 5 | 1 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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