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Old 01-25-2000, 07:14 AM   #7
missphoebe
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Join Date: Nov 1999
Location: Midwest
Posts: 52

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NOTE: I made this tonite and it is a large amount. So I recalculated it at 5 servings and came up with 7.5 points. Much better!

* Exported from MasterCook *

Tuna-Noodle Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Fish And Shellfish Jan/Feb '98
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon stick margarine or butter
3/4 cup diced onion
1 cup 2% reduced-fat milk
1 (10 1/2-ounce) can condensed reduced-fat cream of mushroom
soup with cracked pepper and herbs (such
as Healthy Choice) -- undiluted
3 cups hot cooked egg noodles (about 6 ounces
uncooked pasta)
1 1/4 cups frozen green peas -- thawed
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 (6-ounce) cans low-sodium tuna in water -- drained and flaked
1 (2-ounce) jar diced pimento -- drained
1/3 cup fresh breadcrumbs
2 tablespoons grated Parmesan cheese

Preheat oven to 450º.
Melt margarine in a saucepan over medium-high heat. Add onion; sauté 3
minutes. Add milk and soup. Cook 3 minutes; stir constantly with a whisk.
Combine soup mixture, noodles, and next 6 ingredients (noodles through
pimento) in a 2-quart casserole. Combine breadcrumbs and cheese; sprinkle
on top. Bake at 450º 15 minutes or until bubbly.

Serving Size: 1 1/4 cups

Source:
"Cooking Light, January/February 1998, p.164"
Copyright:
"© Cooking Light"
Yield:
"5 cups"
T(Cooking Time):
"0:21"

- - - - - - - - - - - - - - - - - - -

Per serving: 440 Calories (kcal); 9g Total Fat; (18% calories from fat); 38g Protein; 51g Carbohydrate; 67mg Cholesterol; 653mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4098 0 4039 5847 2812 0 0 0 0 26421 4487 0 0



[This message has been edited by missphoebe (edited 01-29-2000).]
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