SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Tuna and Green Bean Bake

Makes: 6 servings
Prep 35 mins Bake 350°F 25 mins
Tuna and Green Bean Bake
Ingredients
  • 4  ounces  dried medium noodles
  • 3  tablespoons  panko (Japanese-style bread crumbs) or fine dry bread crumbs (optional)
  • 1  tablespoon  butter, melted (optional)
  • 10  ounces  fresh green beans, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut green beans
  • 1  cup  sliced fresh mushrooms
  • 3/4  cup  chopped red or green sweet pepper (1 medium)
  • 1/2  cup  chopped onion (1 medium)
  • 1/2  cup  sliced celery (1 stalk)
  • 1/2  cup  water
  • 2  cloves garlic, minced
  • 1 10 3/4 ounce can  reduced-fat and reduced-sodium condensed cream of mushroom soup
  • 1/2  cup  fat-free milk
  • 1/2  cup  cubed or shredded reduced-fat American or process Swiss cheese (2 ounces)
  • 2 4 1/2 ounce can  very low sodium chunk white tuna in spring water, drained and flaked
  •  Fish-shape crackers (optional)
Directions

1. Preheat oven to 350 degrees F. Cook noodles according to package directions; drain and set aside.

2. Meanwhile, if desired, in a small bowl toss panko with butter; set aside.

3. 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.

4. 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.

5. 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 228,
  • Fat, total (g) 6,
  • chol. (mg) 49,
  • sat. fat (g) 2,
  • carb. (g) 27,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 18,
  • vit. A (IU) 1166,
  • vit. C (mg) 31,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 403,
  • Potassium (mg) 564,
  • calcium (mg) 162,
  • iron (mg) 2,
  • Vegetables () 1,
  • Starch () 2,
  • Lean Meat () 2,
  • Fat () 1,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe