Lowfat Tuna-Noodle Casserole
Source of Recipe
Marla
List of Ingredients
Lowfat Tuna-Noodle Casserole
4 oz dried medium noodles
1 can tuna (9 1/4 oz) (water-packed)
1 T margarine or butter, melted
1/4 c fine dry bread crumbs
1 pkg frozen cut green beans (10 oz)
1 c sliced fresh mushrooms
1/2 c chopped onion
3/4 c chopped green or red sweet pepper
1/2 c sliced celery
1/2 c water
1 t instant chicken bouillon granules
1 clv garlic, minced
1 1/2 c fat-free milk
1 T cornstarch
1/2 t dry mustard
1/2 c shredded American or process Swiss cheese (2 oz)
Recipe
Cook noodles according to package directions; drain and set
aside. Meanwhile, drain and flake tuna. Toss the bread crumbs
with margarine or butter; set aside. In a large saucepan
combine frozen green beans, mushrooms, green or red pepper,
onion, celery, water, bouillon granules, and garlic. Bring to
boiling; reduce heat. Cover; simmer about 5 minutes or until
vegetables are tender. Meanwhile, stir together milk,
cornstarch, and dry mustard. Stir into vegetable mixture.
Cook and stir until slightly thickened and bubbly. Remove
from heat, then stir in cheese until melted. Stir in noodles
and tuna. Spoon mixture into a 2-quart casserole. Sprinkle
bread crumb mixture around outside edge of casserole. Bake,
uncovered, in a 350 degree F oven for 25 to 30 minutes or until
bread crumbs are golden. Makes 6 servings.
Nutritional information: 230 calories, 6 g fat, 1 g protein,
26 g carbohydrates, 35 mg cholesterol, 519 mg sodium, 26 g
fiber.
|
|
member logon
