Tuna-mac casserole
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked elbow macaroni -- |
| About 7 oz dry | ||
| 1 | can | Reduced-fat cream of |
| Mushroom soup | ||
| 1 | cup | Skim milk |
| 12¼ | ounce | Water-packed tuna |
| 1 | cup | Mushroom pieces -- raw |
| 2 | tablespoons | Green onion tops |
| ¼ | teaspoon | Celery seed |
| ¼ | teaspoon | Lemon pepper |
| Salt -- (optional) | ||
Directions
Mix altogether. Pour into two 1½ quart casseroles coated with cooking spray. (One may be lined with heavy duty foil before spraying. Then freeze before baking.) Bake at 350B0 F for 25-30 min.
(Bake FROZEN casserole for 50-60 min or until hot.) per serving: 211 Kcal 2.1g Fat 9.3% CFF 371mg sodium ~ - - - - - - - - - - - - - - - - - Nutr. Assoc. : 2829 0 0 1535 0 679 0 0 0 Rosie rosie@... Not Just for Kids!