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Ingredientes
- Â Â JEAN POLZIN
- 1 can Solid-pack tuna, liquid removed
- 8 ounce Elbow macaroni, cooked
- 4 Tbsp. Butter
- 2 Tbsp. Onion, chopped
- 1Â 1/2 Tbsp. Green pepper, chopped
- 2 Tbsp. Flour (instant)
- 3/4 tsp Salt
- 1 dsh Pepper, generous
- 1 c. Lowfat milk
- 1/2 c. Frzn green peas, (opt)
- 1 can Cream of mushroom soup
- 1 c. Sharp cheddar cheese, shredded, divided
- 2 slc Bread, buttered and cubed
- Â Â Paprika, generous sprinkle
Direcciones
- Preheat oven to 350 degrees. Cook macaroni till tender, drain. Heat butter in same pot, add in onions and green pepper and saute/fry over low heat 5 min. Add in flour, salt and pepper and stir to blend well. Add in lowfat milk and mushroom soup and stir over low heat till smooth. Add in macaroni, flaked tuna, peas and 1/2 the cheese to sauce and stir to blend well. Pour into 2-qt buttered casserole, top with remaining cheese. Top cheese with 2 slices battered day-old bread cut in cubes, and sprinkle bread with paprika generously. Bake at 350 degrees for 35 min, or possibly till nice and brown.
- This casserole reheats easily over low heat in saucepan, or possibly in microwave at 50%. Like most casseroles, it tastes even better reheated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 4 servings | |
| Calories 621 | |
| Calories from Fat 261 | 42% |
| Total Fat 29.68g | 37% |
| Saturated Fat 16.18g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 1358mg | 57% |
| Potassium 365mg | 10% |
| Total Carbs 66.3g | 18% |
| Dietary Fiber 3.3g | 11% |
| Sugars 7.44g | 5% |
| Protein 22.26g | 36% |
