Featured Cookbook

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1. Beef Stroganoff

2. Tuna Noodle Casserole

3. Rice Pudding

Book Description

Dietary denial is not part of the American dream! And now, thanks to internationally renowned food writer Jeanne Jones, Americans can have their cake and eat it too-- Devil's Food Cake with Fudge Frosting, that is. It's just one of more than 200 beloved comfort foods-- from Deviled Eggs and Barbecued Beef Sandwiches to Creamy Potato Salad

... (more)

Jeanne Jones' Homestyle Cooking Made Healthy: 200 Classic American Favorites Low in Fat With All the Original Flavor

Authors: Jeanne Jones

Date: February 1999

ISBN: 0875964664

Publisher: Rodale Books

Hardcover

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Casseroles became popular during the Great Depression because they were economical. Their appeal continued into the 1940s because they were convenient. With more women working outside the home during World War II, a one-dish meal that could be prepared ahead of time and reheated for supper was indeed a blessing.

Makes 6 servings

• 8 ounces no-yolk noodles

• 1 tablespoon butter or margarine

• 4 ounces mushrooms, thinly sliced

• 1 can (10-3/4 ounces) fat-free, reduced-sodium condensed cream of mushroom soup

• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese

• 8 ounces fat-free plain yogurt

• 1/2 cup sliced scallions

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon celery seeds

• 1/4 teaspoon crushed red-pepper flakes

• 1 package (16 ounces) frozen broccoli florets, thawed

• 1 can (12 ounces) water-packed chunk light tuna, rinsed,drained, and flaked

• 1/2 cup crushed reduced-fat snack crackers

• 1/4 cup (1 ounce) grated Parmesan cheese

1. Preheat the oven to 350 F. Coat a 2-1/2 quart or 13" x 9" baking dish with nonstick spray. Set aside.

2. In a large covered pot, bring water to a boil over high heat. Add the noodles and cook according to the package directions. Set aside.

3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the mushrooms and cook, stirring frequently, for about 4 minutes, or until tender. Add the soup, Monterey Jack, yogurt, scallions, black pepper, celery seeds, and red-pepper flakes. Mix well. Add the broccoli, tuna, and noodles. Fold to coat with the sauce. Spoon into the prepared baking dish.

4. In a small bowl, combine the crackers and Parmesan. Sprinkle evenly over the noodle mixture. Bake for 30 to 35 minutes, or until bubbly and lightly browned

Homestyle Makeover
BEFORE: Each serving contains: 1,038 calories; 41 g. fat
AFTER: Each serving contains: 622 calories; 14 g. fat

Per serving: 622 calories, 947 mg. sodium, 14 g. fat, 76 g. carbohydrates, 52 mg. cholesterol, 47 g. protein

More From This Book:

1. Beef Stroganoff

2. Tuna Noodle Casserole

3. Rice Pudding

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