Recipe: Jeanne Jones' Tuna Noodle Casserole (using mushrooms, yogurt and broccoli)

TUNA NOODLE CASSEROLE

"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."

8 ounces no-yolk noodles
1 tablespoon butter or margarine
4 ounces mushrooms, thinly sliced
1 (10 3/4 ounces) can 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 (16 ounce) package frozen broccoli florets, thawed
1 (12 ounce) can 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

Preheat the oven to 350 degrees F. Coat a 2 1/2 quart or 13x9-inch baking dish with nonstick spray. Set aside.

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.

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 (undiluted) soup, Monterey Jack, yogurt, scallions, black pepper, celery seeds, and red-pepper flakes to the skillet. Mix well. Add the broccoli, tuna, and noodles. Fold to coat with the sauce. Spoon into the prepared baking dish.

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

Makes 6 servings

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

Source: Jeanne Jones' Homestyle Cooking Made Healthy by Jeanne Jones