Creamy Tuna-Noodle Casserole Recipe "Tuna fish is always an excellent standby when you need supper on the table in a hurry. You'll love this main-dish casserole packed with peas, peppers and onions. Not fond of tuna? Simply substitute chicken instead!" Edie DeSpain - Logan, Utah
This recipe is: Healthy 6 Servings Prep: 25 min. Bake: 25 min. Ingredients 5 cups uncooked egg noodles 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted 1 cup (8 ounces) fat-free sour cream 2/3 cup grated Parmesan cheese 1/3 cup 2% milk 1/4 teaspoon salt 2 cans (5 ounces each) light water-packed tuna, drained and flaked 1 cup frozen peas, thawed 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper TOPPING: 1/2 cup soft bread crumbs 1 tablespoon butter, melted Directions Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, sour cream, cheese, milk and salt. Stir in the tuna, peas, onion and pepper. Drain noodles; add to soup mixture. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 servings. Nutrition Facts: 1-1/3 cups equals 340 calories, 8 g fat (4 g saturated fat), 63 mg cholesterol, 699 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 very lean meat, 1 fat. Creamy Tuna-Noodle Casserole published in Healthy Cooking December/January 2010, p53 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
