Tuna Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
ounces |
elbow macaroni -- cooked |
|
10 3/4 |
ounces |
reduced fat & sodium cream of mushroom soup |
|
6 |
ounces |
canned tuna in water -- drained |
|
1 |
cup |
peas -- frozen |
|
1 |
medium |
onion -- chopped |
|
1 |
clove |
garlic -- minced |
|
2 |
cups |
low sodium cheddar cheese |
| 1/4 | cup | fat-free evaporated milk |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Dijon mustard |
| Make macaroni according to instructions. Add cheese and mix well. Turn into a 1 1/2-quart casserole. |
| Put milk in saucepan. Heat.
Add cheese a little at a time and stir until it melts. Add
Worcestershire sauce and Dijon mustard.
Pour sauce over macaroni and mix well. Add tuna, peas, onion and garlic. Mix well. |
| Cover and bake in a 350°F oven for 30 minutes.
Makes 4 servings. |
| Per Serving: 226 Calories; 10g Fat (42.1% calories from fat); 16g Protein; 17g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 280mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat 0 Other Carbohydrates. |