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Ingredientes
- 2 can chunk-style, (6 1/2oz each) tuna
- 6 ounce uncooked egg, (3 c.) noodles
- 1/2 c. minced celery
- 1/3 c. sliced green onions
- 1/2 c. dairy lowfat sour cream, (to 2/3c)
- 2 tsp mustard
- 1/2 c. mayonnaise
- 1/2 tsp dry thyme leaves
- 1/4 tsp salt, (to 1/2t)
- 1 sm zucchini, scrubbed sliced
- 1 c. shredded monterey jack cheese
- 1 med tomato, minced
Direcciones
- Preparation: Drain and flake the tuna. Set aside. Cook noodles according to package directions. Drain and rinse in warm water. Combine noodles with tuna, celery and green onions. Blend in the lowfat sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mix into a buttered 2-qt casserole. Top with half the zucchini. Repeat layers. Top with the cheese. Bake at 350F for 30 min or possibly till warm and bubbly. Sprinkle with the minced tomato.
- Tips: You may substitute canned, liquid removed and flaked salmon for the tuna. You may wish to add in some minced fresh parsley, dill, basil or possibly chives to the casserole.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 245 | 84% |
| Total Fat 27.63g | 35% |
| Saturated Fat 8.74g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 374mg | 16% |
| Potassium 209mg | 6% |
| Total Carbs 3.05g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.11g | 1% |
| Protein 8.77g | 14% |
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