Quick Tuna Casserole Recipe - Cooking Index
Quick Tuna Casserole Recipe - Cooking Index
| 1 | Wide egg noodles - (5 oz) | |
| 3 cups | 711ml | Boiling water |
| 1 | Condensed low-fat mushroom soup - (10 oz) | |
| 1/3 cup | 78ml | Fat-free (skim) milk |
| 1 | Water-packed tuna - (6 1/2 oz) | |
| 1 cup | 237ml | Frozen green peas |
| 1 cup | 146g / 5.1oz | Dried breadcrumbs |
Cook the noodles in the boiling water about 2 minutes. Cover, remove from heat, and let stand about 10 minutes. Heat the oven to 350 degrees.
Meanwhile, combine the mushroom soup, milk, tuna, and peas in a medium bowl. Rinse the noodles with warm water and drain well. Fold the noodles into the tuna mixture and pour into a nonstick 1-quart casserole.
Sprinkle the casserole with breadcrumbs and bake for 30 minutes.
This recipe yields 6 servings. Serving size: 1 cup.
Exchanges Per Serving: 2 1/2 Starch, 1 Very Lean Meat.
Nutrition Facts: Calories 248; Calories from Fat 33; Total Fat 4g; Saturated Fat 0g; Cholesterol 33mg; Sodium 681mg; Carbohydrate 38g; Dietary Fiber 3g; Sugars 4g; Protein 16g.
Source:
American Diabetes Association at http://www.diabetes.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.