Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 c. Elbow macaroni Water & oil for macaroni
- 1 c. Thinly minced celery
- 1/4 c. Thinly minced onion
- 2 Tbsp. Butter
- 1 can Cheddar cheese soup, (11 oz)
- 3/4 c. Lowfat milk
- 1 can Tuna, (9 1/4 oz) Liquid removed & broken into chunks
- 1 x Red bell pepper, halved, sliced & Diced
- 2 Tbsp. Shredded parmesan cheese Parsley sprigs
Direcciones
- Preheat oven to 425 degrees.
- Cook macaroni according to package. Directions. While macaroni is cooking, in a saucepan, cook celery & onion in butter till tender. Stir in soup, lowfat milk, tuna, & red bell pepper. Simmer. Transfer tuna, soup & celery mix to 2-qt casserole. Drain cooked macaroni. Rinse & add in to casserole. Stir all ingredients till well mixed. Top with parmesan cheese. Cook, uncovered, till mix is heated. Serve hot & parsley garnish.
- Approximately 20 min.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1064g | |
| Calories 908 | |
| Calories from Fat 403 | 44% |
| Total Fat 45.38g | 57% |
| Saturated Fat 23.69g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 4218mg | 176% |
| Potassium 1239mg | 35% |
| Total Carbs 62.31g | 17% |
| Dietary Fiber 7.8g | 26% |
| Sugars 24.29g | 16% |
| Protein 57.97g | 93% |
