Recipes

Make an old standby new again: Add green beans and mushrooms and breathe new life into everyday tuna-noodle casserole.

Prep: 25 minutes

Makes: 6 servings

 

Ingredients:

2 cups dried medium noodles (4 ounces)
2 cups loose-pack frozen cut green beans
1⁄3 cup fine dry bread crumbs
2 teaspoons butter or margarine, melted
Nonstick cooking spray
1 cup sliced fresh mushrooms
3⁄4 cup coarsely chopped red sweet pepper
1⁄2 cup chopped onion (1 medium)
1 10 3⁄4-ounce can reduced-fat and reduced-sodium condensed cream of mushroom or celery soup
1⁄2 cup reduced-fat milk
1⁄2 cup shredded American or process Swiss cheese (2 ounces)
1 9 1⁄4-ounce can tuna (water pack), drained and flaked

 

Instructions:

Cook noodles according to package directions, adding the green beans for the last 3 minutes of cooking. Drain; set aside.

Meanwhile, toss the bread crumbs with melted butter; set aside.

Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add mushrooms, sweet pepper, and onion. Cook and stir until vegetables are tender. Add soup, milk, and cheese, stirring until cheese is melted. Stir in cooked noodle-green bean mixture and tuna.

Spoon noodle mixture into a 11⁄2-quart casserole. Sprinkle bread crumb mixture over noodle mixture. Bake, uncovered, in a 375° oven for 20 to 25 minutes or until heated through and bread crumbs are golden.

 

Hints:

Nutrition Facts per serving: 258 cal., 8 g total fat (4 g sat. fat), 52 mg chol., 651 mg sodium, 28 g carbo., 3 g fiber, 18 g pro.
Daily Values: 28% vit. A, 59% vit. C, 13% calcium, 11% iron
Exchanges: 11⁄2 Vegetable, 11⁄2 Starch, 11⁄2 Meat, 1 Fat

 

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