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Ingredientes
- 4 1/2 c. (6 ounce.) light and fluffy wide egg noodles, uncooked
- 1 (12 1/2 ounce.) can Chicken of the Sea tuna, liquid removed and flaked
- 1 c. lowfat sour cream
- 1 c. mayonnaise
- 1/2 c. grated Parmesan cheese
- 1/2 c. lowfat milk
- 1 teaspoon Dijon mustard
- 2 c. sm. fresh broccoli flowerets
- 1/3 c. red peppers
- 1/4 c. green onion slices
Direcciones
- Heat oven to 350 degrees. Cook pasta according to package directions, drain. In large bowl, stir together lowfat sour cream, mayonnaise, Parmesan cheese, lowfat milk and mustard. Salt and pepper to taste. Add in warm pasta, tuna, broccoli, red peppers and green onion; stir till proportionately blended. Place tuna mix in 2-qt baking dish. Cover, bake 40 to 45 min or possibly till warm and bubbly. 6 servings, 1 1/3 c. each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 8 servings | |
| Calories 302 | |
| Calories from Fat 273 | 90% |
| Total Fat 30.95g | 39% |
| Saturated Fat 7.72g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 283mg | 12% |
| Potassium 139mg | 4% |
| Total Carbs 3.41g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.47g | 2% |
| Protein 4.04g | 6% |
