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Tuna Noodle Casserole |
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Serves: 6 Print this RecipePreparation time: 10 minutes Cooking time: 25 minutes Serves: 6 Serving size: 1/6 recipe The savory spices in this recipe have been increased to compensate for the reduced fat and salt from the canned soup. Extra celery gives an appealing crunch. 1/4 cup stick margarine 3 tablespoons all-purpose flour 1/4 teaspoon 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 cans water-packed tuna, drained 2 stalks celery, finely chopped 1/4 small onion, minced 1/4 cup minced fresh parsley 1 clove garlic, minced 4 cups cooked wide egg noodles 1. Preheat the oven to 350°F. Spray an 8 x 8-inch pan with nonstick cooking spray. 2. 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. 3. 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. Exchanges 2 Starch 2 Lean Meat 1/2 Fat Calories 305 Calories from Fat 87 Total Fat 10g Saturated Fat 1g Cholesterol 51mg Sodium 441mg Carbohydrate 32g Dietary Fiber 2g Sugars 3g Protein 21g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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