Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 16 ounce. lasagna noodles
- 1 c. minced onion
- 2 cloves garlic, chopped
- 1/4 c. butter
- 4 (6 1/2 ounce.) cans tuna, liquid removed and flaked
- 2 (10 1/2 ounce.) cans cream of celery soup
- 2/3 c. lowfat milk
- 1 teaspoon dry oregano
- 1/4 teaspoon pepper
- 12 ounce. sliced Mozzarella cheese
- 16 ounce. sliced American cheese
- 1 c. grated Parmesan cheese
Direcciones
- In large saucepan cook noodles according to package directions; drain and set aside. In medium saucepan, Cook onion and garlic in butter till onion is tender. Stir in tuna, soup, lowfat milk, oregano, and pepper. In each of TWO baking dishes (12 x 7 x 1 12 inch) layer 1/4 of the noodles, 1/2 of the tuna mix, and half of each of the 3 cheeses. Repeat layering. Top with remaining noodles. Bake at 350 degrees, covered, for 45-60 min.
- NOTE: Can also cover one or possibly both casserole tightly and freeze up to 2 months. If frzn, bake, covered at 400 degrees for 1 1/2 hrs.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 12 servings | |
| Calories 498 | |
| Calories from Fat 230 | 46% |
| Total Fat 25.76g | 32% |
| Saturated Fat 14.93g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 579mg | 24% |
| Potassium 313mg | 9% |
| Total Carbs 34.07g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.99g | 2% |
| Protein 31.59g | 51% |
