Tuna Crab Casserole
- Number of Servings: 8
Ingredients
3 cups uncooked No Yolk Noodles1 6 oz can Albacore white tuna1 6 oz can crab meat 2 cups fresh mushrooms, diced1 large onion, diced1 cup of fresh leeks, cut into very thin slices1 large clove of garlic1 can Campbells Cream of Mushroom soup (condensed)6 tbsp nonfat sour cream0.25 Italian style bread crumbs4 tbsp Parmesan cheeseto season:marjoram, rosemary, dill weed, ginger and pepper
Cook the noodles according to the instructions on the package. Make sure they are al dente because they will finish cooking in the oven.
Preheat the oven at 350F.
Spray a large skillet generously with Pam (or any other non stick cooking spray) and sauté the onions and the crushed up clove of garlic on a medium high flame until they are soft. Crank up the heat and add the leeks. Stir-fry until the onions are turning a little brownish. Add the chopped up mushrooms and stir-fry. Once the mushrooms have diminished in size, after about five minutes of stir-frying, add the drained tuna and crab. Fold it into the vegetable mixture and let it warm through. Add seasoning to taste.
(I use my nose as a guide. I never measure exactly, but I estimate that I use about a half a teaspoon each of marjoram, rosemary and dill weed and fresh ground pepper, and maybe 1/4 tspn of ground ginger. )
Stir in the condensed cream of mushroom soup and the nonfat sour cream, and then add the cooked and drained noodles. Mix everything together well and ladle into a 2.5 quart casserole dish. Mix the bread crumbs with the parmesan cheese (I use a ziploc baggy to mix it, it's easy and you can keep leftovers in the fridge) and sprinkle over the top of the casserole.
Back in a 350 F oven for 45 minutes.
Serve this casserole with a fresh salad for a quick, tasty, healthy dinner. Freeze leftovers in small portions for an easy, healthy lunch.
Number of Servings: 8
Recipe submitted by SparkPeople user SNUGGLEBUGMOM.
Preheat the oven at 350F.
Spray a large skillet generously with Pam (or any other non stick cooking spray) and sauté the onions and the crushed up clove of garlic on a medium high flame until they are soft. Crank up the heat and add the leeks. Stir-fry until the onions are turning a little brownish. Add the chopped up mushrooms and stir-fry. Once the mushrooms have diminished in size, after about five minutes of stir-frying, add the drained tuna and crab. Fold it into the vegetable mixture and let it warm through. Add seasoning to taste.
(I use my nose as a guide. I never measure exactly, but I estimate that I use about a half a teaspoon each of marjoram, rosemary and dill weed and fresh ground pepper, and maybe 1/4 tspn of ground ginger. )
Stir in the condensed cream of mushroom soup and the nonfat sour cream, and then add the cooked and drained noodles. Mix everything together well and ladle into a 2.5 quart casserole dish. Mix the bread crumbs with the parmesan cheese (I use a ziploc baggy to mix it, it's easy and you can keep leftovers in the fridge) and sprinkle over the top of the casserole.
Back in a 350 F oven for 45 minutes.
Serve this casserole with a fresh salad for a quick, tasty, healthy dinner. Freeze leftovers in small portions for an easy, healthy lunch.
Number of Servings: 8
Recipe submitted by SparkPeople user SNUGGLEBUGMOM.
Nutritional Info Amount Per Serving
- Calories: 233.7
- Total Fat: 5.9 g
- Cholesterol: 26.8 mg
- Sodium: 820.9 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 2.7 g
- Protein: 14.8 g
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