Monday, April 6, 2009

Tuna Casserole alla Poppy

1/4 cup butter
1 lb mushrooms, cleaned
two 5 oz cans Genova Tonno solid light tuna in olive oil, drained
1 lb Jewel frozen peas
1 jar of alfredo sauce
1/2 lb egg noodles
1/4 cup shredded Parmesan cheese

Melt butter in a saute pan over low heat as you slice the mushrooms. Turn up the heat to medium-high & saute sliced mushrooms until softened and nicely browned, about ten minutes. Add tuna and break it up in the pan, then add peas. Add alfredo sauce, rinsing the jar with a little bit of water to get out the last of the sauce. Stir it all together and simmer until heated through and slightly thickened, about twenty minutes.

While the sauce is simmering, put water on for noodles. When the water comes to a boil, dump in the noodles and cook for ten minutes. Drain the noodles, dump them into the saute pan with the sauce, and stir it all up. Top with Parmesan cheese, and put pan under broiler until cheese is melted and browned.

Per 1/6 recipe, 430 calories

Related Posts Plugin for WordPress, Blogger...