Tuna Noodle Casserole from Healthy Diabetic Recipes

Tuna Noodle Casserole Recipe

Recipe Ingredients:

6 oz uncooked noodles
1 tbsp margarine
8 oz fresh mushrooms, sliced
1 small onion, chopped
1 cup fat-free reduced-sodium chicken broth
1 cup fat-free (skim) milk
1/4 cup all-purpose flour
1 can tuna packed in water - (12 1/4 oz), drained
1 cup frozen peas, thawed
1 jar chopped pimiento - (2 oz), drained
1/2 tsp dried thyme leaves
1/4 tsp salt
1/8 tsp freshly-ground black pepper

Recipe Instructions:

Cook noodles according to package directions, omitting salt. Drain; cover. Set aside.

Melt margarine in large nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir 5 minutes or until onion is tender.

Using wire whisk, blend chicken broth, milk and flour in small bowl. Stir into mushroom mixture; bring to a boil. Cook and stir about 2 minutes or until thickened. Reduce heat to medium; stir in tuna, peas, pimiento, thyme and salt. Add noodles and pepper; mix thoroughly. (Casserole can be served at this point.)

Preheat oven to 350 degrees. Spray 2-quart casserole with nonstick cooking spray. Spread noodle mixture evenly in prepared casserole. Bake 30 minutes or until bubbly and heated through. Let stand 5 minutes before serving.

This recipe yields 6 servings.

Exchanges Per Serving: 2 Starch, 2 Meat.

Nutrition Facts: Calories 254; Calories from Fat 11%; Total Fat 3g; Saturated Fat 1g; Protein 23g; Carbohydrates 33g; Cholesterol 18mg; Sodium 585mg; Dietary Fiber 2g.

Comments: When you need a quick classic meal the whole family will love, this time-honored casserole is just perfect!

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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