[<$2.50 serving] stove-top tuna casserole

Yield: 4 servings

Measure Ingredient
6 cups Broad egg noodles
4 cups Frozen oriental mix veg
2 cups Milk
1 cup Light cream cheese, cubed
1 teaspoon Dried dillweed
13 ounces Water-pack flake light tuna drained [2 6.5oz cans]
½ teaspoon Salt
¼ teaspoon 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@...

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