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    Tuna Noodle Casserole


    Source of Recipe


    American Diabetes Association Forbidden Foods Diabetic Cooking

    TUNA NOODLE CASSEROLE
    Exchanges
    WW Points
    Serves: 6

    1/4 cup stick margarine
    2 Tbsp all-purpose flour
    1/4 tsp ground white pepper
    1 14-1/2 oz can fat-free, low-sodium chicken broth
    1/2 cup fat-free (skim) milk
    2 6-1/2 oz can water-packed tuna, drained
    2 celery stalks, finely chopped
    1/4 small onion, minced
    1/4 cup minced fresh parsley
    1 clove garlic, minced
    4 cups cooked wide egg noodles

    Preheat oven to 350°F. Spray an 8x8-inch pan with nonstick cooking spray.

    In a medium skillet, melt the margarine. Add the flour and pepper; stir until smooth. Cook until thickened, about 1 minute. Add the broth and stir until the mixture thickens and bubbles, about 3-4 minutes.

    Reduce the heat to low and add the milk; heat until Slightly thickened, 1 minute. Add the tuna, celery, onion, parsley, and garlic; stir until well blended. Gently stir in the noodles.

    Pour the mixture into the prepared baking pan. Cover and bake for 20 minutes. Uncover and continue baking until bubbly, about 5 minutes.

    One serving(1/6 recipe) equals: Calories 305 …(Calories from fat 87) …Total fat 10g (Saturated fat 1g)… Cholesterol 51mg …Sodium 441mg …Carbohydrate 32g …Dietary Fiber 2g …Protein 21g ++++ Exchanges: 2 Starch …2 Lean Meat …1/2 Fat ++++ WWP: 7

 

 

 

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