Ingredients Jump to Instructions ↓

  1. 4 oz Medium Noodles

  2. 1 tb Cornstarch

  3. 1/2ts Dried Dillweed

  4. 1 ts Chicken bouillon granules

  5. 3/4c Chopped green or red Pepper

  6. 1 c Sliced Mushrooms

  7. 1/4c Fine dry breadcrumbs

  8. 9 1/4oz Can Tuna in water

  9. 1/2c Shredded Swiss cheese

  10. 1 1/2c Skim milk Garlic clove, minced

  11. 1/4c Sliced Celery

  12. 1 c Chopped Onion

  13. 10 oz Pkg frozen cut Green Beans

  14. 1 tb Margarine

  15. 1/4c Low-cal Mayonnaise

Instructions Jump to Ingredients ↑

  1. + Directions : Cook noodles according to directions; drain and set aside. Meanwhile, drain and flake tuna; set aside. Melt margarine, then toss with bread crumbs. Set aside. In a large saucepan combine frozen green beans, mushrooms, onion, green or swet red pepper, celery, bouillon granules, garlic, dillweed, and 1/2 cup water. Bring to boiling; reduce heat. Cover; simmer 5 minutes or till vegetables are tender. Meanwhile, stir together skim milk and cornstarch. Stir into vegetable mixture. Cook and stir till slightly thickened and bubbly. Remove from heat, then stir in cheese and mayonnaise. Stir in noodles and tuna. Spoon mixture into a 2 qt casserole. Sprinkle bread crumb mixture atop casserole. Bake, uncovered, in a 350 deg oven for 25-30 minutes or till crumbs are golden. Per serving: 285 calories, 22 g protein, 30 g carbohydrates, 9 g fat, 42 mg cholesterol, 252 mg sodium, 510 mg potassium


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