Tuna Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
ounces |
elbow macaroni -- cooked |
|
4 |
ounces |
mushroom caps -- sliced |
|
6 |
ounces |
canned tuna in water -- drained |
|
1 |
cup |
peas -- frozen |
|
1 |
small |
onion -- chopped |
|
1 |
clove |
garlic -- minced |
|
2 |
cups |
low sodium cheddar cheese |
|
1 |
cup |
fat-free evaporated milk |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
|
1 |
teaspoon |
dijon mustard |
|
1 |
tablespoon |
unsalted butter |
| 1 | teaspoon | Dijon mustard |
| Make macaroni according to instructions. Turn into a 1 1/2-quart casserole. Melt butter i saucepan over medium heat and add mushrooms. Cook until browned and the mushrooms have released their moisture. Add milk to saucepan. 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 peas, onion and garlic. Mix well. Cover and bake in a 350°F oven for 30 minutes. Makes 8 servings. |
| Per Serving: 240 Calories; 11g Fat (42.3% calories from fat); 18g Protein; 17g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 152mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. |