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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