Low Fat Fish Recipes
Tuna Noodle Casserole Recipe
This Tuna Noodle Casserole Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Tuna Noodle Casserole Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Tuna Noodle Casserole Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Tuna Noodle Casserole Recipe, also visited the following
sections::
Tuna Noodle Casserole Recipe
Tuna Noodle Casserole Recipe
Ingredients:
1/3 cup pine nuts
6 sun-dried tomatoes -not packed in oil
6 oz dried wide egg noodles
1 onion, peeled and quartered
1 stalk celery, quartered
1 green or red bell pepper, seeded -and cut into chunks
1 clove garlic -crushed and peeled
2 tsp canola oil
2 tbsp all-purpose flour
2 cup 1% milk
1/2 cup low-fat mayonnaise
9 oz white tuna in water, drained and flaked
1/2 cup grated gruyere cheese
2 tbsp finely chopped fresh parsley -or basil
fresh lemon juice, to taste
salt & freshly ground black pepper, to taste
Instructions:
1. Preheat oven to 350°F.
2. Spread pine nuts in a shallow pan and bake for 5 to 7 minutes, or until
lightly browned; set aside.
3. Increase oven temperature to 425°F. Lightly oil a 3-quart baking dish or
coat it with nonstick spray.
4. In a small bowl, soak sun-dried tomatoes in hot water until softened,
about 20 minutes. Drain and set aside.
5. Cook noodles in boiling salted water until al dente, about 6 minutes.
Drain and refresh under cold running water. Drain and set aside.
6. Meanwhile, in a food processor, pulse reserved tomatoes, onion, celery,
bell pepper and garlic until finely chopped.
7. In a large skillet, heat oil over medium heat. Add vegetables and cook,
stirring occasionally, until softened, about 8 minutes. Add flour and cook,
stirring, for 1 minute. Add milk and bring to a boil, stirring, until
thickened, about 4 minutes. Remove from heat. Stir in mayonnaise, tuna,
cheese and parsley (or basil). Season with lemon juice, salt and pepper.
8. Gently mix reserved noodles into tuna mixture and spoon into prepared
baking dish. Sprinkle with reserved pine nuts. (The casserole will keep,
covered, in the refrigerator for up to 2 days.)
9. Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5
minutes before serving.
MAKES 6 SERVINGS.
265 calories per serving; 21 grams protein; 11 grams fat (2.6 grams
saturated fat); 33 grams carbohydrate; 385 mg sodium; 55 mg cholesterol; 1
gram fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 6
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This Tuna Noodle Casserole Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Tuna Noodle Casserole Recipe, or any of our other low fat recipes, please let us know. |
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