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Main Dish: TUNA NOODLE CASSEROLE - Thank you joanmarie1701!
6 servings (generous 1 cup), 6 POINTS per serving

6 cups extra-wide egg noodles
One 10 oz. Can reduced-fat cream of mushroom soup
1 cup low fat (1%) milk
1 Tbsp unsalted light butter
2 garlic cloves, minced
2 cups sliced white mushrooms (8 oz)
4 scallions, chopped
1 cup frozen peas
2 tsp chopped thyme
2 tsp chopped rosemary
Two 6 oz cans solid white tuna in water, rinsed, drained, flaked
1/4 cup chopped parsley
1 oz reduced-fat baked potato chips, lightly crushed (about 1 cup)

1. Preheat oven to 350F. Spray 8-inch square pan with nonstick spray. Cook noodles, drain and keep warm.
2. Combine soup and milk in large bowl, set aside
3. Melt butter in large nonstick skillet over medium-high heat. Add garlic and saute until fragrant, 30 seconds. Stir in mushrooms, scallions, peas, thyme, rosemary, cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir into soup mixture. Add noodles, tuna, parsley, toss well. Transfer to baking pan and sprinkle with the potato chips. Bake until bubbly and the top is golden, 30-35 minutes.

cblessum on 3/15/2007