Tuesday, 19 September 2006

Tex-Mex Tuna Casserole Recipe

  • 2 c Drained, flaked, water-packd tuna
  • 2 c Low-fat cottage cheese
  • 3/4 c Sour cream
  • 1/4 c Diced red onion
  • 1/4 c Canned, diced green chiles
  • 2 tb Salsa
  • 3 c Cooked, drained noodles
  • 12 Saltine crackers, crumbled
  • 12 Dry roasted, unsalted cashew nuts, chopped
  1. Preheat oven to 350 degrees F.
  2. In large bowl, combine tuna, cottage cheese, sour cream, red onion, chiles, salsa and noodles.
  3. Turn into 2-quart casserole dish coated with non-stick spray.
  4. Combine crackers and cashews and sprinkle over top.
  5. Bake uncovered 30 minutes. NOTE: The amount of vegetable in this recipe works out to one tablespoon per person, therefore you don't need to use a vegie card for such a small amount. If you wanted to bring it up to 1 vegie card, you could serve this with 1/3 cup of steamed vegetables per person.

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1 comment:

  1. Well now this looks like it is good looks like I know what is for dinner. If you are interested here is another place to see some good recipes.
    greatmexicancuisine.com never hurts to have lots of dinner options. thanks