[<$2.50 Serving] Stove-top Tuna Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Broad egg noodles,
4 cup: Frozen oriental mix veg,
2 cup: Milk,
1 cup: Light cream cheese, cubed
1 tsp: Dried dillweed,
13 ounce: Water-pack flake light tuna drained [2 6.5oz cans],
1/2 tsp: Salt,
1/4 tsp: Pepper,
Directions:
In pot of boiling salted water, cook noodles until tender but firm, 8-10
minutes. Add vegetables; drain and return to pot.
Meanwhile, in saucepan, heat milk and cheese over medium heat, stirring,
for 7 minutes or until melted.
Stir in dillweed. Add noodles along with tuna; cook, stirring, over medium
heat until piping hot.
Season with salt and pepper.
Per serving: about 535 calories, 35 g protein, 17 g fat, 59 g carbohydrate,
high source fibre, good source calcium and iron.
4 servings for $8.86CDN [Feb 96] Source: Canadian Living Test Kitchen,
Canadian Living [magazine] Feb 96
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
minutes. Add vegetables; drain and return to pot.
Meanwhile, in saucepan, heat milk and cheese over medium heat, stirring,
for 7 minutes or until melted.
Stir in dillweed. Add noodles along with tuna; cook, stirring, over medium
heat until piping hot.
Season with salt and pepper.
Per serving: about 535 calories, 35 g protein, 17 g fat, 59 g carbohydrate,
high source fibre, good source calcium and iron.
4 servings for $8.86CDN [Feb 96] Source: Canadian Living Test Kitchen,
Canadian Living [magazine] Feb 96
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp