[<$2.50 serving] stove-top tuna casserole
4 servings
Ingredients
| Quantity | 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 |
Directions
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@...