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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 tbsp. butter or margarine
1/4 lb. (1 cup) fresh mushrooms, thinly sliced
1 can reduced-sodium condensed mushroom soup, undiluted
1 cup (4 oz.) reduced-fat monterey jack cheese, shredded
1 cup plain non-fat yogurt
1/2 cup sliced green onions, with tops
1/2 tsp. freshly ground black pepper
1/4 tsp. celery seeds
1/4 tsp. crushed red pepper flakes
8 macaroni shells, corkscrews or wheels, cooked, rinsed and drained
1 can (12 oz) water-packed chunk light tuna, rinsed, drained and flaked
2-1/2 cups fresh vegetables, blanched, or frozen vegetables
Topping:
1/2 cup crushed fat-reduced crackers
1/4 cup freshly grated Parmesan cheese
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Directions:
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Preheat the oven to 350°F. Spray a 2-1/2-quart casserole dish with non-stick cooking spray and set aside.
Melt the butter or margarine in large skillet over medium heat. Add the mushrooms and cook, stirring frequently, for approximately 4 minutes or until tender. Add the soup, cheese, yogurt, onions, pepper, celery seeds and red pepper flakes and mix well. Fold in the cooked macaroni, tuna and vegetables. Spoon the mixture into the prepared casserole or baking dish.
Combine the crushed crackers and Parmesan cheese and mix well. Sprinkle the mixture evenly over the top of the casserole. Bake, uncovered, for 30 minutes or until bubbly and lightly browned.
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Makes 4 1-1/2 cup servings.
Each serving contains approximately 628 calories, 56 mg. cholesterol, 15 grams fat, 950 mg. sodium, 48 grams protein, 76 grams carbohydrates.
I like the basic idea of adding more vegetables to a tuna casserole, but I don't think I care for so many modified ingredients as in this recipe.
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