Recipe finder
Tuna-Noodle Casserole
- Makes: 6 servings
- Prep 25 mins
- Bake 25 mins
Ingredients
-
4
ounces
dried medium noodles
-
1
9 1/4 -
ounce can
tuna (water-packed)
-
1
tablespoon
margarine or butter, melted
-
1/4
cup
fine dry bread crumbs
-
1
10 -
ounce package
frozen cut green beans
-
1
cup
sliced fresh mushrooms
-
1/2
cup
chopped onion
-
3/4
cup
chopped green or red sweet pepper
-
1/2
cup
sliced celery
-
1/2
cup
water
-
1
teaspoon
instant chicken bouillon granules
-
1
clove
garlic, minced
-
1 1/2
cups
fat-free milk
-
1
tablespoon
cornstarch
-
1/2
teaspoon
dry mustard
-
1/2
cup
shredded American or process Swiss cheese (2 ounces)
Directions
- 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 degree F oven for 25 to 30 minutes or until bread crumbs are golden. Makes 6 servings.
Nutrition Facts
(Tuna-Noodle Casserole)
Servings Per Recipe 6, sodium (mg) 519, fiber (g) 1, Lean Meat () 2, chol. (mg) 35, Fat, total (g) 6, sat. fat (g) 2, cal. (kcal) 230, Vegetables () 1, carb. (g) 26, Starch () 2, pro. (g) 19