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Tuna Noodle Casserole
Just add fresh or frozen vegetables to these pantry staples and you're all set for dinner.
PREPARATION TIME: 10 minutes
COOKING TIME: 30 minutes
NUMBER OF SERVINGS: 4
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INGREDIENTS:
2 cans (6 oz each) tuna packed in water
1 can (14 oz) 98% fat-free cream of mushroom soup
1/2 cup (4 oz) canned evaporated skim milk
1/2 cup sliced black olives
1 can (4 oz) chopped green chilies
2 cups cooked egg noodles
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DIRECTIONS:
1. Heat oven to 375°F. Spray a medium-size casserole dish with cooking spray.
2. Combine all ingredients in a large bowl. Place in prepared casserole dish and bake until bubbly, about 30 minutes.
3. Divide into 4 portions. One serving equals about 1 1/2 cups (2 tennis balls).
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Nutrition Per Serving:
Per serving: Calories 373, fat 5 g, saturated fat 1 g, cholesterol 52 mg, sodium 1330 mg, carbohydrate 31 g, fiber 2 g, protein 47 g.
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Tips:
| Instead of... |
Try... |
| Tuna |
Canned turkey
Tofu
Canned chicken |
| Mushroom soup |
Fat-free cream of broccoli soup
Fat-free cream of tomato soup |
| Egg noodles |
Cooked pasta |
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| From ChangeOne |
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