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Tuna, Noodle and Broccoli Bake Recipe


Atkins Tuna, Noodle and Broccoli Bake
4.6g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:American
Cook Time:50 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

17.1g

Protein

26.6g

Fat

1.4g

Fiber

328.1cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 2 1/2cup floweretsBroccoli Flower Clusters
  • 12ozTuna in Water (Canned)
  • 1smallOnions
  • 1cupTap Water
  • 8ozHouse Foods - Tofu Shirataki - Fettuccine Shaped Noodle Substitute
  • 1 1/2tspThick-It-Up
  • 0 1/4tspBlack Pepper
  • 0 1/4tspSalt
  • 1 1/2cupHeavy Cream
  • 2tablespoonUnsalted Butter Stick

DIRECTIONS

  1. Butter a shallow 2-quart baking dish; set aside. Dice the white onion and set aside.
  2. Heat oven to 400°F.
  3. Cook pasta according to package directions, drain, and rinse under cold water. Allow to drain completely then transfer to a large bowl and set aside.
  4. Cook broccoli in lightly salted boiling water 5 minutes, until crisp-tender. Drain and rinse under cold water. Mix in with noodles. Add tuna and toss gently.
  5. Melt butter in a medium saucepan over medium heat. Add diced white onion and cook, stirring occasionally, until soft, about 7 minutes. Stir in the cream, water, thickener, salt and pepper, and cook until mixture boils and thickens, 5 to 8 minutes. Pour sauce over noodle mixture and toss to combine.
  6. Transfer to prepared baking dish. Bake 20 to 30 minutes, until top is nicely browned and casserole is bubbly. Let cool slightly before serving.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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