Monday, March 9, 2015
Tuna noodle casserole
Tuna noodle casserole from Thea-Lee Stottele
8 servings = 6pp
6 large servings=8pp
2 small cans of tuna drained
1 12oz bag of mixed vegetables frozen
1 cup of reduced fat sour cream I just used 0% plain Greek yogurt
1 can fat free cream of chicken soup
3 oz dry weight of no yolk noodles cooked
1/2c Italian bread crumbs
1 1/2c light shredded cheese
1/4c parmesan cheese
2 tsp Montreal chicken seasoning
1tsp red pepper flaked which I left out because the husband can't eat them. I added some to mine after!
2 tbsp light margarine or butter
1/2c skim milk or fat free cream I used fat free cream because I don't have a lot of milk left :)
Preheat oven the recipe called for 400 but my oven runs hot so I used 375.
In a large saucepan over medium heat add cream of chicken soup, fat free cream and sour cream. Add the Montreal chicken seasoning and pepper flakes. Stir till mixture gets warm not bubbly.
Add drained tuna and mix, next add the mixed vegetables and keep stirring over low heat. Mixed it cooked noodles and stir. Add in 1 cup of the cheese and gently stir. Remove from heat and pour into a pam sprayed large casserole dish.
Sprinkle the other 1/2c cheese and the parmesan cheese evenly over the top.
In a small bowl melt the butter/marg and in another small dish put the Italian bread crumbs. When butter is melted pour over the bread crumbs and stir to make a crumbly mixture. Spread this over the top of the casserole.
Cover casserole and cook for 40 minutes. Uncover and place under broiler for 3 minutes to crisp the top.
Cut into either 6 or 8 equal pieces and enjoy!
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