| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian1 | 4 | servings |
INGREDIENTS
| 6 | c | Broad egg noodles |
| 4 | c | Frozen oriental mix veg |
| 2 | c | Milk |
| 1 | c | Light cream cheese; cubed |
| 1 | tb | Dried dillweed |
| 13 | oz | Water-pack flake light tuna drained [2 6.5oz cans] |
| 1/2 | tb | Salt |
| 1/4 | tb | Pepper |
INSTRUCTIONS
In pot of boiling salted water, cook noodles until tender but firm, 8-10 minutes. Add vegetables; drain and return to pot. Meanwhile, in saucepan, heat milk and cheese over medium heat, stirring, for 7 minutes or until melted. Stir in dillweed. Add noodles along with tuna; cook, stirring, over medium heat until piping hot. Season with salt and pepper. 4 servings for $8.86CDN [Feb 96] Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 Per serving: 424 Calories (kcal); 16g Total Fat; (35% calories from fat); 18g Protein; 50g Carbohydrate; 102mg Cholesterol; 1191mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Recipe by: Canadian Living Magazine Converted by MM_Buster v2.0n.
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