Low Carbohydrate Tuna Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is quite tasty with lots of flavor. Use Dreamfields pasta to cut carbohydrates (it tastes the same as other pasta). Use frozen mixed vegetables that can be steamed in the bag inside your microwave. Don't go overboard on the dry onion soup mix or it could be overpowering, but do use it because it adds a great deal of flavor! Ingredients:
12 ounces tuna in water |
4 ounces linguine, dreamfields |
1 chicken bouillon cube |
1/2 cup miracle whip |
1/2 ounce lipton onion soup mix, 1/2 of one envelope |
1/2 cup skim milk |
12 ounces frozen mixed vegetables |
4 slices colby-monterey jack cheese, cut in small pieces |
1/4 cup parmesan cheese |
1 dash seasoning salt |
1/4 teaspoon ground pepper |
1/2 teaspoon paprika |
Directions:
1. Using about 1/3 of a box of Dreamfields linguine, add one bouillion cube to the cooking water, and cook according to directions on box and then drain. Do not overcook or it may come out of the oven later too soft.
2. Microwave the bag of mixed vegetables according to the directions on the bag and then drain.
3. Drain the water from the tuna.
4. In a large mixing bowl, mix well the Miracle Whip Salad Dressing, skim milk, drained tuna, 2 slices of colby/jack cheese (cut in small pieces), dry onion soup (only 1/2 of one envelope), drained linguine (I prefer to cut the linguine in small pieces), drained mixed vegetables, seasoning salt and ground pepper.
5. Put mixture in a 9 x 11 baking dish that has been sprayed with cooking oil to prevent sticking.
6. On top of the casserole put remaining pieces of colby/jack cheese, parmesan cheese and sprinkle with paprika.
7. Bake in 350 degree oven for 30 minutes.
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