Tuna Noodle Casserole


Serves: 6
Total Calories: 55

Ingredients

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

Directions:

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

NUTRITION FACTS
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

Nutritional Facts:

Serves: 6
Total Calories: 55
Calories from Fat: 30

This Tuna Noodle Casserole recipe is from the Forbidden Foods Diabetic Cooking Cookbook. Download this Cookbook today.




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