A PlusRecipes

TUNA NOODLE CASSEROLE

Yield: 6 servings

INGREDIENTS

- 1/4 cup stick margarine
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground white pepper
- 1 (14-1/2 ounce) can fat-free, low-sodium chicken broth
- 1/2 cup fat-free skim milk
- 2 (6-1/2 ounce) cans water-packed tuna, drained
- 2 celery stalks, finely chopped
- 1/4 small onion, minced
- 1/4 cup minced fresh parsley
- 1 clove garlic, minced
- 4 cups cooked wide egg noodles

DIRECTIONS

Preheat the oven to 350 degrees F. Spray an 8×8-inch pan with
non-stick cooking spray.

In a medium skillet, melt the margarine. Add the flour
and pepper; stir until smooth. Cook until thickened, about
1 minute. Add the broth and stir until the mixture thickens
and bubbles, about 3-4 minutes.

Reduce the heat to low and add the milk; heat until slightly
thickened, 1 minute. Add the tuna, celery, onion, parsley,
and garlic; stir until well blended. Gently stir in the
noodles. Pour the mixture into the prepared baking pan.
Cover and bake for 20 minutes. Uncover and continue baking
until bubbly, about 5 minutes.

Nutritional Information Per Serving (1/6 of recipe):
Calories: 305, Fat: 10 g, Cholesterol: 51 mg, Sodium: 441 mg,
Carbohydrate: 32 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 21g
Diabetic Exchanges: 2 Starch/Bread, 2 Lean Meat, 1/2 Fat

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