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Vegetable-Stuffed Pork Chops
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Tuna Noodle Casserole
Yield: Makes 6 servings
When you need a quick classic meal the whole family will love, this time-honored casserole is just perfect!
Ingredients:
6
ounces uncooked noodles (about 4 cups)
1
tablespoon margarine
8
ounces fresh mushrooms, sliced
1
small onion, chopped
1
cup fat-free reduced-sodium chicken broth
1
cup fat-free (skim) milk
1/4
cup all-purpose flour
1
can (12 ounces) tuna packed in water, drained
1
cup frozen peas
1
jar (2 ounces) chopped pimientos, drained
1/2
teaspoon dried thyme leaves
1/4
teaspoon salt
1/8
teaspoon black pepper
Preparation:
1.
Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; cover. Set aside.
2.
Meanwhile, melt margarine in large nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir 5 minutes or until onion is tender.
3.
Using wire whisk, blend chicken broth, milk and flour in small bowl. Stir into mushroom mixture; bring to a boil. Cook and stir about 2 minutes or until thickened. Reduce heat to medium; stir in tuna, peas, pimientos, thyme, salt and pepper. Add noodles; mix thoroughly. (Casserole can be served at this point.)
4.
Spray shallow 2-quart casserole with nonstick cooking spray. Spread noodle mixture evenly into prepared casserole. Bake, uncovered, 30 minutes or until bubbly and heated through. Let stand 5 minutes before serving.
Nutritional Information:
| Serving Size: 1 cup casserole | |
| Sodium | 585 mg |
| Protein | 23 g |
| Fiber | 2 g |
| Carbohydrate | 33 g |
| Cholesterol | 18 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 11 % |
| Calories | 254 |
Dietary Exchange:
| Meat | 2 |
| Starch | 2 |
This recipe appears in:
Fish
