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| Posted: Thu Dec 8th, 2011 12:19 am |
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1st Post |
boojum
boojum
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   Ok, this is slightly modified from several online recipes I found.    It's my first Tuna Noodle Casserole and it's looking very yummy.Â
Ingredients:
1/2 cup chopped yellow onion
2.5TB Butter
1 large can (12oz) tuny chunk, undrained
1Â can 98% fat free condensed cream of mushroom soup
1/2cup Mayonaise
1 cup milk
1 tsp marjoram
12oz Wide Egg Noodle
Instructions:
Cook wide egg noodles in water for 10 minutes (or until tender)
While the noodles are cooking, in a large skillet, melt the butter and saute the onion until tender.  Stir in Tuna, soup, Mayo, milk, and marjoram.  Heat until hot, but don't boil.
Mix drained noodles in with contents of skillet and place in 2qt casserole dish.
Bake in 350F oven for 25-30minutes or until hot and bubbly.
Remove and cool.
   Most people will also want to add 1 tsp black pepper, but ShadowCat-X prefers without.   It makes a wonderfull, if basic, dish.
Â
Makes 4 Servings:
Calories per serving: 689
Protein per serving: 33g
Carbohydrate per serving: 54g
Fiber per serving: 2.4
Fat per serving: 36g
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Last edited on Wed Sep 21st, 2022 08:26 pm by boojum
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| Posted: Thu Dec 8th, 2011 02:24 pm |
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2nd Post |
boojum
boojum
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So I just entered my recipe into the CalorieKing RecipeBook and discovered how many calories and how much fat is in a serving.. *ouch*
I think I need to start looking at reduced fat alternatives and reduced salt alternatives.
Boojum the brown bunny
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| Posted: Fri Dec 9th, 2011 08:04 pm |
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3rd Post |
Melchar
Administrator
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So I just entered my recipe into the CalorieKing RecipeBook and discovered how many calories and how much fat is in a serving.. *ouch*
I think I need to start looking at reduced fat alternatives and reduced salt alternatives.
Have you tried it with miracle whip instead of mayo? [that might help a little of the fat content.]
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| Posted: Sun Dec 25th, 2011 11:43 pm |
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4th Post |
boojum
boojum
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Ok, so here is my new light weight version of my Tuna Noodle Casserole.
Ingredients:
1/2 cup chopped Red onion
1 TB Butter
1 large can (12oz) tuny chunk, undrained
1 can 98% fat free condensed cream of mushroom soup
1/4cup Best Food Light Mayonaise
1 cup milk
1 tsp marjoram
1/2 tsp black pepper
8oz Wide Egg Noodle
Instructions:
Cook wide egg noodles in water for 10 minutes (or until tender)
While the noodles are cooking, in a large skillet, melt the butter and saute the onion until tender. Stir in Tuna, soup, Mayo, milk, and marjoram. Heat until hot, but don't boil.
Mix drained noodles in with contents of skillet and place in 2qt casserole dish.
Bake in 350F oven for 25-30minutes or until hot and bubbly.
Remove and cool.
Most people will also want to add 1 tsp black pepper, but ShadowCat-X prefers without. It makes a wonderfull, if basic, dish.
Makes 4 Servings:
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