Tuna and Green Bean Bake
ounces dried medium noodles
tablespoons panko (Japanese-style bread crumbs) or fine dry bread crumbs (optional)
tablespoon butter, melted (optional)
ounces fresh green beans, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut green beans
cup sliced fresh mushrooms
cup chopped red or green sweet pepper (1 medium)
cup chopped onion (1 medium)
cup sliced celery (1 stalk)
cloves garlic, minced
10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
cup fat-free milk
cup cubed or shredded reduced-fat American or process Swiss cheese (2 ounces)
4 1/2 ounce can very low sodium chunk white tuna in spring water, drained and flaked
Fish-shape crackers (optional)
- Preheat oven to 350 degrees F. Cook noodles according to package directions; drain and set aside.
- Meanwhile, if desired, in a small bowl toss panko with butter; set aside.
- In a large saucepan combine green beans, mushrooms, sweet pepper, onion, celery, the water, and garlic. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until vegetables are tender.
- Stir cream of mushroom soup and milk into vegetable mixture. Cook and stir until heated through. Remove from heat. Add cheese, stirring until melted. Stir in cooked noodles and tuna.
- Spoon mixture into an ungreased 2-quart casserole. If desired, sprinkle panko mixture around outside edge of casserole. Bake for 25 to 30 minutes or until tuna mixture is bubbly and panko mixture is golden brown. If desired, top with fish-shape crackers.
Nutrition Facts(Tuna and Green Bean Bake)
- Per serving:
- 228 kcal cal.,
- 6 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 49 mg chol.,
- 403 mg sodium,
- 27 g carb.,
- 3 g fiber,
- 4 g sugar,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet