Becca
08-23-2006, 07:09 PM
Ingredients:
1 1/2 C medium egg noodles (I used the whole wheat egg noodles)
2 onions chopped (I use one large SWEET onion ;) )
2 celery stalks, chopped
1 green, red or yellow bell pepper, seeded and chopped
1C sliced shrooms
2/3 cup thawed frozen corn kernels (green beans work well also)
1 (10.5 oz) can cream of shroom soup
2 (6oz) cans chunk light water packed tuna, drained and flaked
1/2C ff milk (I use 1%)
2T parsley (I don't use it :giggle )
1/2t fresh ground pepper
3-4 drops hot red pepper sauce (aka tabasco)
2 slices whole wheat bread made into crumbs
4t grated parmesan
2 tomatoes, sliced (I don't use these either)
Method:
1) Preheat oven to 350; spray a shallow 2qt. casserole with nonstick coking spray. Cook noodles according to pkg directions;drain.
2) Meanwhile, spray a large nonstick saucepan with nonstick cooking spray' heat. Saute the onions and celery until tender crisp, about 2 minutes. Add bell pepper, shrooms and corn;cook, stirring, until tender, about 5 minutes longer. Stir in the soup, tuna, milk, parsley, pepper and pepper sauce. Remove from the heat; stir in the noodles. Transfer to the casserole.
3) Sprinkle with the bread crumbs and cheese. Bake until crumbs are golden brown and crisp, 15-20 minutes. Top with the tomatoes (or not).
Makes 4 servings, 6pts. each
I like this as a make ahead dish, because I can make it hours before dinner and throw it in the fridge to cook in the oven when I need to. DH is working tonight and won't be home until 9:15 or so. He wanted to eat after work (unhealthy, I know...so does he but he says :blablabla) So I made it all up before he left again at 5:30, threw it in the fridge, and I didn't have to worry about it while wrangling dd through her nighttime routine.
I hope you enjoy ladies, it's really quite versatile with the different veggies you can add...and you can also add more noodles if you choose, but if you're doing ww, just keep track of the points increase and divide accordingly based on a 4 serving dish ;)
1 1/2 C medium egg noodles (I used the whole wheat egg noodles)
2 onions chopped (I use one large SWEET onion ;) )
2 celery stalks, chopped
1 green, red or yellow bell pepper, seeded and chopped
1C sliced shrooms
2/3 cup thawed frozen corn kernels (green beans work well also)
1 (10.5 oz) can cream of shroom soup
2 (6oz) cans chunk light water packed tuna, drained and flaked
1/2C ff milk (I use 1%)
2T parsley (I don't use it :giggle )
1/2t fresh ground pepper
3-4 drops hot red pepper sauce (aka tabasco)
2 slices whole wheat bread made into crumbs
4t grated parmesan
2 tomatoes, sliced (I don't use these either)
Method:
1) Preheat oven to 350; spray a shallow 2qt. casserole with nonstick coking spray. Cook noodles according to pkg directions;drain.
2) Meanwhile, spray a large nonstick saucepan with nonstick cooking spray' heat. Saute the onions and celery until tender crisp, about 2 minutes. Add bell pepper, shrooms and corn;cook, stirring, until tender, about 5 minutes longer. Stir in the soup, tuna, milk, parsley, pepper and pepper sauce. Remove from the heat; stir in the noodles. Transfer to the casserole.
3) Sprinkle with the bread crumbs and cheese. Bake until crumbs are golden brown and crisp, 15-20 minutes. Top with the tomatoes (or not).
Makes 4 servings, 6pts. each
I like this as a make ahead dish, because I can make it hours before dinner and throw it in the fridge to cook in the oven when I need to. DH is working tonight and won't be home until 9:15 or so. He wanted to eat after work (unhealthy, I know...so does he but he says :blablabla) So I made it all up before he left again at 5:30, threw it in the fridge, and I didn't have to worry about it while wrangling dd through her nighttime routine.
I hope you enjoy ladies, it's really quite versatile with the different veggies you can add...and you can also add more noodles if you choose, but if you're doing ww, just keep track of the points increase and divide accordingly based on a 4 serving dish ;)