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Homestyle Tuna Casserole

main dish, low fat, seafood

1 1/3 cups bow tie pasta or 1 cup macaroni
1 cup chopped celery
1/3 cup chopped onions
1 can 99%-fat-free condensed cream of mus
soup with 1/3 less salt - (10 3/4 o
3/4 cup evaporated skim milk - (10 3/4 oz)
1 can water-packed tuna - (9 1/4 oz); drained
1/4 cup drained and chopped pimientos
2 tablespoons grated reduced-fat Parmesan cheese
Snipped fresh parsley

Cook the pasta according to the directions on the package. Drain and set aside. Meanwhile, preheat the oven to 375 degrees. Lightly spray an unheated medium saucepan with no-stick spray. Add the celery and onions. Cook and stir over medium heat until tender. Stir in the condensed soup and milk. Then gently stir in the pasta, tuna and pimiento. Transfer the mixture to a 1 1/2-quart casserole. Sprinkle with the Parmesan cheese. Bake for 25 to 30 minutes or until heated through. Sprinkle with the parsley to garnish. This recipe yields 4 servings. Comments: Remember Mom's tuna casserole? This version is just as satisfying, but it's made with today's health-conscious moms in mind. Nutritional Information Per Serving: Calories: 263; Fat: 2 grams (8% of calories); Cholesterol: 39 milligrams; Sodium: __ milligrams; Fiber (grams) 1.5.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "12-29-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 10 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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