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Tuna Noodle Casserole

Tuna Noodle Casserole

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Rated: 4
  • Makes: 4 servings
  • Prep 25 mins
  • Bake 30 mins
  • Serving Size: 1 cup
  • Carb Grams Per Serving: 27

Ingredients

  • 2 cups dried medium noodles (3 ounces)
  • 2 cups sliced fresh mushrooms
  • 1 cup loose-pack frozen broccoli stir-fry vegetables
  • 3/4 cup chopped onion
  • 1 10 3/4 - ounce reduced-fat and reduced-sodium condensed cream of mushroom soup
  • 3/4 cup fat-free milk
  • 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
  • 1/4 teaspoon salt
  • 1 6 - ounce can solid light tuna (water-pack), drained and broken into chunks
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Preheat oven to 375 degrees F. In a large saucepan, cook noodles, mushrooms, stir-fry vegetables, and onion in a large amount of boiling water for 3 minutes. Drain; return to saucepan.
  2. In a medium bowl, stir together cream of mushroom soup, milk, dill, and salt. Stir into noodle mixture. Fold in tuna. Spoon mixture into a 1-1/2- to 2-quart oval or rectangular baking dish. Bake, covered, for 25 minutes.
  3. Uncover; sprinkle Parmesan cheese over tuna mixture. Bake, uncovered, about 5 minutes more or until heated through. Makes 4 (1-cup) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 222 cal., 4 g total fat (1 g sat. fat), 45 mg chol., 685 mg sodium, 27 g carb. (2 g fiber), 18 g pro.

Diabetic Exchanges

Lean Meat (d.e): 1.5; Vegetables (d.e): 1; Starch (d.e): 1.5; Fat (d.e): 0.5

Diabetic Living Video

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