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Post by ellise on Jul 20, 2005 7:40:11 GMT 10
4 oz dried medium noodles 1 can tuna (9 1/4 oz) (water-packed) 1 Tbsp margarine or butter, melted 1/4 c fine dry bread crumbs 1 pkg frozen cut green beans (10 oz) 1 c sliced fresh mushrooms 1/2 c chopped onion 3/4 c chopped green or red sweet pepper 1/2 c sliced celery 1/2 c water 1 tsp instant chicken bouillon granules 1 clove garlic, minced 1 1/2 c fat-free milk 1 Tbsp cornstarch 1/2 tsp dry mustard 1/2 c shredded American or process Swiss cheese (2 oz) Cook noodles according to package directions; drain and set aside. Meanwhile, drain and flake tuna. Toss the bread crumbs with margarine or butter; set aside. In a large saucepan combine frozen green beans, mushrooms, green or red pepper, onion, celery, water, bouillon granules, and garlic. Bring to boiling; reduce heat. Cover; simmer about 5 minutes or until vegetables are tender. Meanwhile, stir together milk, cornstarch, and dry mustard. Stir into vegetable mixture. Cook and stir until slightly thickened and bubbly. Remove from heat, then stir in cheese until melted. Stir in noodles and tuna. Spoon mixture into a 2-quart casserole. Sprinkle bread crumb mixture around outside edge of casserole. Bake, uncovered, in a 350° F oven for 25 to 30 minutes or until bread crumbs are golden. Makes 6 servings. Nutritional information: 230 calories 6 g fat 1 g protein 26 g carbs 35 mg cholesterol 519 mg sodium 26 g fiber.
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