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.

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