Ingredients:
1 10.75-ounce can reduced-fat cream of celery or mushroom soup
¾ cup low-fat milk
½ cup reduced-fat cheddar cheese
¾ teaspoon dried thyme
1 can (14oz.) artichoke hearts, drained and slightly chopped
2 cups cooked wide noodles
2 cans (6oz.) water packed white albacore tuna, drained and rinsed
2 tablespoons grated Parmesan
Directions:
2. In a large bowl, gently mix together the soup, milk, cheddar, and thyme. Add the artichokes and noodles. Gently stir in the tuna.
3. Spoon into a 9x9-inch casserole dish. Sprinkle the Parmesan on top, and cover. Bake for 20 minutes, uncover, and bake for 5 more minutes. Allow to sit for 5 minutes before serving.
Nutritional Info (per serving):
Calories 315
Carbohydrate 26g (Sugars 6g)
Total Fat 8g (Sat Fat 3.5g)
Protein 33g
Fiber 4g
Cholesterol 50mg
Sodium 640mg
Food Exchanges: 3 Lean Meat, 1 Medium Fat Meat, 1 Starch, 1 Vegetable
Carbohydrate Choices: 1½
Weight Watcher Point Comparison: 6
Additional comments:
Tuna noodle for the 21st century! Chopped artichoke hearts give this classic casserole a tasty new twist and the reduced-fat soup and cheddar cheese eliminate excess fat and calories common to many traditional tuna noodle recipes.
Or, try this: If you prefer a more traditional taste, replace the artichokes with 1½ cups of canned and drained or frozen and slightly thawed peas and carrots. (Adds 15 calories and 4 grams of carbohydrate)
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