[<$2.50 Serving] Stove-Top Tuna Casserole
- 6 c Broad egg noodles
- 4 c Frozen oriental mix veg
- 2 c Milk
- 1 c Light cream cheese, cubed
- 1 ts Dried dillweed
- 13 oz Water-pack flake light tuna
- -drained [2 6.5oz cans]
- 1/2 ts Salt
- 1/4 ts Pepper
In pot of boiling salted water, cook noodles until tender but firm, 8-10
minutes. Add vegetables; drain and return to pot.
Meanwhile, in saucepan, heat milk and cheese over medium heat, stirring,
for 7 minutes or until melted.
Stir in dillweed. Add noodles along with tuna; cook, stirring, over medium
heat until piping hot.
Season with salt and pepper.
Per serving: about 535 calories, 35 g protein, 17 g fat, 59 g carbohydrate,
high source fibre, good source calcium and iron.
4 servings for $8.86CDN [Feb 96] Source: Canadian Living Test Kitchen,
Canadian Living [magazine] Feb 96
[-=PAM=-] PA_Meadows@msn.com
minutes. Add vegetables; drain and return to pot.
Meanwhile, in saucepan, heat milk and cheese over medium heat, stirring,
for 7 minutes or until melted.
Stir in dillweed. Add noodles along with tuna; cook, stirring, over medium
heat until piping hot.
Season with salt and pepper.
Per serving: about 535 calories, 35 g protein, 17 g fat, 59 g carbohydrate,
high source fibre, good source calcium and iron.
4 servings for $8.86CDN [Feb 96] Source: Canadian Living Test Kitchen,
Canadian Living [magazine] Feb 96
[-=PAM=-] PA_Meadows@msn.com
