Not just another-Tuna-Noodle Casserole |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Creamy and lower in fat then most Ingredients:
4 ounces dried medium noodles |
1 (7 1/16 ounce) packet starkist tuna or 2 cans drained canned tuna |
1 tablespoon margarine or 1 tablespoon butter, melted |
1/4 cup italian style breadcrumbs |
1 (10 ounce) package frozen french style green beans |
1 cup sliced fresh mushrooms |
1/2 cup chopped onion |
3/4 cup chopped green pepper |
1/2 cup sliced celery |
1 jar diced pimento |
1 teaspoon instant chicken bouillon granules |
1 clove garlic, minced |
1 1/2 cups nonfat milk |
1 tablespoon cornstarch |
1/2 cup shredded american cheese or 1/2 cup process swiss cheese |
1/2 cup water |
1 teaspoon mustard |
Directions:
1. Cook noodles according to package directions; drain and set aside.
2. Toss the bread crumbs with margarine or butter; set aside.
3. In a large saucepan combine frozen green beans, mushrooms, green or red pepper, onion, celery, water, bouillon granules, and garlic.
4. Bring to boiling; reduce heat.
5. Cover; simmer about 5 minutes or until vegetables are tender.
6. Meanwhile, stir together milk, cornstarch, and mustard.
7. Stir into vegetable mixture.
8. Cook and stir until slightly thickened and bubbly.
9. Remove from heat, then stir in cheese until melted.
10. Stir in noodles and tuna.
11. Spoon mixture into a 2-quart casserole.
12. Sprinkle bread crumb mixture around outside edge of casserole.
13. Bake, uncovered, in a 350 degree F.
14. oven for 25 to 30 minutes or until bread crumbs are golden.
15. Makes 6 servings.
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