Tuna Casserole

Ingredients

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

Dilly Tuna Salad

Ingredients

8 oz water-packed Tuna, rinsed and drained

3 teaspoon sugar-free Mayonnaise

4 teaspoon Vinegar (Rice Vinegar, White Vinegar or your choice of sugar-free Vinegar)

1 ½ teaspoon Dill Weed

Salt and Pepper, to taste

8 oz Legumes, rinsed and drained

4c Salad Greens

Directions

Place Tuna in a medium bowl.  Flake with at fork into medium pieces. Add Vinegar and continue to flake into small pieces.  Add Mayonnaise, Dill, Salt and Pepper and blend well.  Carefully fold in Legumes. Refrigerate. Serve Tuna mounded on 2C of Salad greens.

Serves 2

Abstinent Measuring

1 serving = 1 protein, 1 teaspoon Oil, 2 vegetables

Serving Suggestions:

For a change, serve Tuna on steamed Chinese Pea Pods, angle cut Carrots, Mushrooms and Bean Sprouts instead of Salad Greens

*contribution from Area II Cookbook 2004