Hi-Lo Tuna Noodle Casserole

Hi-Lo Tuna Noodle Casserole
The Hi-Lo quick serve meals don't need to be stored in the fridge or freezer and have low carbs, low cholesterol, high protein and good flavors.

You store these on your shelf and after 2 minutes in the microwave you have a hot meal ready to eat. This is perfect for keeping at the office, at school or around the house.

I really LOVE their beef stew so I was looking forward to the tuna casserole. This was higher in carbs - 8g net carbs per serving. Also, it had pasta in it which is traditionally hard for low carb meals to do well.

The sauce was really creamy, and in addition to the tuna and pasta it had celery, carrots, peppers and mushrooms. It was warm, rich and filling. Now, I have to admit that I have a low tolerance for "stinky cheese" though, and there must have been one in there because the smell was "off" to me. It might be that you love it, but for me that was enough to have me not really want this again. Also, I have gotten hooked on Dreamfield's pasta which is really tasty and healthy - this pasta here tasted a little cardboardy.

Still, those are my personal views, it could easily be that you love the cheese they use here. The full stats are:

calories - 200
net carbs - 8g
fiber - 6g
cholesterol - 30mg
sodium - 34%
total fat - 7g (4g saturated, 0g trans fat)
protein - 23g

Again I have to give them kudos for an excellent package design. The top of the tray is solid and easy to open, unlike pretty much any other fast food maker on the planet.

So in general I really recommend these as easy to store, easy to cook and having great texture and flavor. The caveat here is that I personally didn't like the cheesy aroma, but if you're a cheese fan it'd be worth it for you to get one and try it out!

low carb ebooks
Lisa Shea's Library of Low Carb Books

You Should Also Read:
Hi-Lo Beef Stew

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2021 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.