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Recipe: Light Tuna Noodle Casserole

Main Dishes - Casseroles
LIGHT TUNA NOODLE CASSEROLE

1 (10 3/4 ounces) can reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
2/3 cup water
1/2 cup skim milk
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1/2 cup chopped celery
1/4 cup green onions
2 tablespoons olive or vegetable oil
2 cans (6 ounces each) chunk light tuna in water, drained
1 container (8 ounces) egg substitute
1 cup cooked no-yolk medium noodles
1/2 cup shredded reduced-fat cheddar cheese (for topping)

In a large bowl, combine the soup, water, milk and pepper until blended.

In a nonstick skillet, saute celery and onions in oil until celery is tender.

Stir the vegetables, tuna, egg substitute and noodles into the soup mixture. Pour into a 2-quart baking dish coated with nonstick cooking spray. Sprinkle with cheese.

Bake at 375 degrees F for 50 to 60 minutes or until a knife inserted in center comes out clean.

Makes 6 servings

Nutrition information per serving:334 calories, 8 grams total fat, 34 grams carbohydrates, 22 milligrams cholesterol, 697 milligrams sodium, 28 grams protein, 2 grams dietary fiber.

Diabetic exchanges:3 lean meat, 1 vegetable, 1 starch.

Source: Taste of Home's Down-Home Diabetic Cookbook
MsgID: 052923
Shared by: Betsy at Recipelink.com
Board: Healthy Cooking at Recipelink.com
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