1 – 8 oz can Tuna, drained
1 – 8 oz can Baby Peas, drained
2 oz grated Cheddar Cheese
1 can Mushroom Soup
1 pkg Onion Soup mix, diluted with Water
4 teaspoon Butter
1 pkg Garlic/Parsley 100% Wheat Noodles (4 oz
after cooking)
1 slice Ezekiel Bread, toasted and grated for
bread crumb topping
Salt, Pepper and Garlic may be added to soup as
desired
Directions
Preheat
oven to 350 degrees.
Cook Noodles and mix with melted Butter to prevent Noodles from sticking.
Grate
toasted Bread to make crumbs and set aside to harden.
Spray
square baking dish (8”x8”) with nonstick spray.
Place 1/3 of the Noodles on the bottom of the baking dish and sprinkle
with 1/3 of the Peas, 1/3 of the grated Cheese, and 1/3 of the Tuna. Repeat layers two more times. Mix Soups and seasonings together and pour
over the casserole. Sprinkle Ezekiel
breadcrumbs on the top of the casserole.
Bake 30 to
45 minutes or until Cheese has melted and Bread Crumbs are brown.
Cut into 4 portions to make 4 servings.
Abstinent
Measuring
1 portion(1/4 recipe) = 1 grain, 1 protein, ¼ vegetable, and 1 teaspoon
oil
Serving
Suggestions
Serve with
a salad for a tasty meal.
*contribution from Area
II Cookbook 2004
1 comment:
Omg! This is delish. On the first batch, I used canned green beans instead of peas, increased the noodles to 3oz per serving (12oz total), and used fat free cheese (for cheesiness! YUM).
On the second batch I didn’t care for the bread crumbs, so I took them out and increased the noodles to 4oz per serving and weighed the green beans, so each serving had 4oz.
Cindy L.
Long Beach, CA
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