Tuna Noodle and Broccoli BakeAtkins Diet



The challenge: To recreate the creamy texture and balance of flavors of this
fifties favorite, without using high-carb canned condensed soup. The
solution: Instead of condensed soup we made a smooth, onion flavored white
sauce with cream, water and ThickenThin. This sauce holds the casserole
together. We also added broccoli for flavor, color, and extra nutrition. The
rest of the dish-noodles and tuna-remains the same.



1 1/2 cups Atkins Pasta cuts, penne

1/2 bunch broccoli, cut into small florets (about 2 1/2 cups)

1 large can (12 ounces) solid white tuna, packed in water or oil, drained
and coarsely flaked

2 tablespoons butter

1 small onion, finely chopped

1 1/2 cups heavy cream

1/2 cup water

1 1/2 tablespoons ThickenThin Not/Starch Thickener

1/4 teaspoon salt

1/4 teaspoon pepper

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1. Butter a shallow 2-quart baking dish; set aside. Heat oven to 400°F.

2. Cook pasta according to package directions, drain, and rinse under cold
water.Transfer to a large bowl and set side.

3. 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.

4. Melt butter in a medium saucepan over medium heat. Add 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.

5. Pour sauce over noodle mixture and toss to combine. Transfer to prepared
baking dish. Bake 20 to 30 minutes, until top is nicely browned and
casserole is bubbly. Let cool slightly before serving.