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Fish: MUSHROOM AND TUNA BAKE




Source of Recipe


Recipe du Jour - e-mail
Yield: 6 servings.

10-3/4 ounces cream of celery soup
1 cup milk
4 ounces sliced mushrooms -- canned, drained
1/2 cup grated Parmesan cheese -- divided
1 teaspoon dried Italian seasoning
1/2 teaspoon salt-free seasoning
1/4 teaspoon garlic powder
12 ounces tuna in water -- drained and chunked
3 cups cooked egg noodles
1 cup crispy rice cereal

In medium saucepan, combine soup and milk; blend well. Add mushrooms, 1/4 cup cheese, Italian seasoning, seasoneing, garlic powder, and tuna; cookover low heat until heated through. Remove from heat; stir in egg noodles.

Transfer mixture to lightly greased 11- x 7-inch baking dish. Top with remaining 1/4 cup Parmesan cheese and cereal. Bake in 350 degree F. oven 30 minutes.


Per Serving: 271 Calories; 6g Fat (21.2% calories from fat); 23g Protein; 29g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 621mg Sodium. ++++ Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat;