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Tuna-Noodle Casserole

Makes: 6 servings
Prep 25 mins Bake 350°F 25 mins
Tuna-Noodle Casserole
Ingredients
  • 4  ounces  dried medium noodles
  • 1 9 1/4 ounce can  tuna (water-packed)
  • 1  tablespoon  margarine or butter, melted
  • 1/4  cup  fine dry bread crumbs
  • 1 10  ounce package  frozen cut green beans
  • 1  cup  sliced fresh mushrooms
  • 1/2  cup  chopped onion
  • 3/4  cup  chopped green or red sweet pepper
  • 1/2  cup  sliced celery
  • 1/2  cup  water
  • 1  teaspoon  instant chicken bouillon granules
  • 1  clove  garlic, minced
  • 1 1/2  cups  fat-free milk
  • 1  tablespoon  cornstarch
  • 1/2  teaspoon  dry mustard
  • 1/2  cup  shredded American or process Swiss cheese (2 ounces)
Directions

1. Cook noodles according to package directions; drain and set aside.

2. Meanwhile, drain and flake tuna. Toss the bread crumbs with margarine or butter; set aside.

3. In a large saucepan combine frozen green beans, mushrooms, green or red pepper, onion, celery, water, bouillon granules, and garlic. Bring to boiling; reduce heat. Cover; simmer about 5 minutes or until vegetables are tender.

4. Meanwhile, stir together milk, cornstarch, and dry mustard. Stir into vegetable mixture. Cook and stir until slightly thickened and bubbly. Remove from heat, then stir in cheese until melted. Stir in noodles and tuna.

5. Spoon mixture into a 2-quart casserole. Sprinkle bread crumb mixture around outside edge of casserole. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until bread crumbs are golden. Makes 6 servings.

Nutrition Facts (Tuna-Noodle Casserole)
  • Servings Per Recipe 6,
  • cal. (kcal) 230,
  • Fat, total (g) 6,
  • chol. (mg) 35,
  • sat. fat (g) 2,
  • carb. (g) 26,
  • fiber (g) 1,
  • pro. (g) 19,
  • sodium (mg) 519,
  • Vegetables () 1,
  • Starch () 2,
  • Lean Meat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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