| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Canadian |
Fish*shell, Pastanoodle, Casseroles |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Broad egg noodles |
| 4 |
c |
Frozen oriental mix veg |
| 2 |
c |
Milk |
| 1 |
c |
Light cream cheese, cubed |
| 1 |
ts |
Dried dillweed |
| 13 |
oz |
Water-pack flake light tuna drained [2 6.5oz cans] |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
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.
Per serving: about 535 calories, 35 g protein, 17 g fat, 59 g carbohydrate,
high source fibre, good source calcium and iron.
4 servings for $8.86CDN [Feb 96] Source: Canadian Living Test Kitchen,
Canadian Living [magazine] Feb 96
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