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Thread: tuna casserole?

  1. #1

    Post

    Help, all of a sudden I have a huge craving for tuna casserole ??? haven't had it in 10 years! Anyhow, not preggo, just wanting something new I guess. Thanks
    Jennie

  2. #2
    Join Date
    Oct 2001
    Location
    Boston, MA
    Replies
    159

    Post

    Here are two that I have but I haven't made either one of them. Enjoy:

    Tuna Noodle Casserole
    Makes 6 Servings
    7 pts. per serving

    Filling:
    1/2 tsp black pepper
    1/2 c onions, chopped
    8 ozs elbow macaroni, cooked
    1/2 c bell peppers, chopped
    12 1/4 ozs tuna in water, drained and flaked
    10 3/4 ozs low-fat cream of mushroom soup
    2 c canned corn, drained
    1 c low-fat cheddar cheese, shredded

    Topping:
    1 c fat-free plain yogurt 1/2 c bread crumbs
    1/4 tsp crushed red pepper 1/4 c fat-free parmesan cheese

    Preheat oven at 350. In a 12" skillet heat over medium heat, cook onions and bell peppers until tender. Add soup, cheddar cheese, yogurt, crushed red pepper, black pepper, macaroni shells, corn, and tuna just until combined. Pour entire mixture into 2 1/2-quart casserole dish. Meanwhile, combine bread crumbs and parmesan cheese. Sprinkle on top of the vegetable mixture. Bake for 30 minutes.

    Nutrional Analysis per serving (6 servings total)
    Calories 394 Total Fat 4 g
    %CFF 10 % Cholesterol 22 mg
    Protein 31 g Sodium 841 mg
    Carbohydrates 55 g Fiber 4 g
    Weight loss to date: -78lbs.<br />Pounds to go: 35!

  3. #3
    Join Date
    Oct 2001
    Location
    Boston, MA
    Replies
    159

    Post

    Tuna Noodle Casserole Delight
    Makes 6 servings
    3 points per serving

    4 c water
    10 3/4 ozs low-fat cream of mushroom soup
    2 c No Yolks® egg noodle substitute, uncooked
    6 ozs tuna in water, drained and flaked
    1 tsp salt
    2 c canned peas, drained
    1/2 c fat-free milk
    1/4 c white bread crumbs

    Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. Heat water to boiling. Add noodles and salt. Boil for 9 minutes and drain. Add milk to soup and mix well. Arrange half of noodles, half of tuna, half of peas, and half of soup mixture in layers in prepared dish. Repeat layers. Sprinkle bread crumbs on top. Bake for 30 minutes. Nutrional Analysis per serving (6 servings total)

    Calories 168 Total Fat 1 g
    %CFF 6 % Cholesterol 9 mg
    Protein 14 g Sodium 831 mg
    Carbohydrates 24 g Fiber 3.2 g
    Weight loss to date: -78lbs.<br />Pounds to go: 35!

  4. #4
    mrszotz Guest

    Post

    Mmmmm, those sound good!! Here's another...

    Tuna-Noodle Casserole

    4 Servings
    6.5 points per serving

    4 1/2 ounces medium egg noodles
    1 cup chopped onions
    1 cup chopped celery
    1 cup chopped bell peppers (green, red and yellow)
    1 cup sliced mushrooms
    1/2 cup frozen sweet corn, thawed
    One 10.5-ounce can reduced-calorie undiluted mushroom soup (70 calories per can)
    8 ounces drained canned chunk light tuna packed in water, flaked
    1/2 cup skim milk
    Few drops hot pepper sauce
    2 tablespoons minced parsley
    1/2 teaspoon freshly ground black pepper
    2 slices reduced-calorie fresh whole-wheat bread, made into crumbs
    1 tablespoon + 1 teaspoon grated Parmesan cheese
    2 medium tomatoes, sliced

    Preheat oven to 350oF. Spray shallow 2-quart casserole with nonstick cooking spray. In large pot of boiling water, cook noodles 8 minutes, until tender. Drain; keep warm. Meanwhile, spray a large saucepan with nonstick cooking spray. Add onions and celery; cook, stirring frequently, about 2 minutes, until tender-crisp. Add bell peppers, mushrooms and corn. Continue cooking and stirring, 5 minutes longer, until tender. Stir in soup, tuna, milk, hot pepper sauce, parsley and pepper. Remove from heat; stir in noodles. Transfer to prepared casserole. Sprinkle with bread crumbs and Parmesan cheese; bake 15-20 minutes, until crumbs are golden brown and crisp. Top with fresh tomato slices. Serve hot.

    EACH SERVING (1 1/2 CUPS) PROVIDES: 3 Vegetables, 1 Protein, 2 Breads, 40 Optional Calories

    PER SERVING: 342 Calories, 27 g Protein, 5 g Fat, 50 g Carbohydrate, 597 mg Sodium, 56 mg Cholesterol, 6 g Dietary Fiber

    Recipe from The Weight Watchers Complete Cookbook & Program Basics

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