Lisa made this dish tonight, based on a found Weight Watchers recipe — but it definitely didn’t taste “diet”…
Tuna Tetrazzini *
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1/4 c flour
1 c chicken broth
1 c 1% milk
1/4 tsp pepper
1 tbsp margarine
1 small onion, diced
2 c sliced mushrooms
1/2 c diced green pepper
3 c cooked wide whole-wheat noodles
2 cans albacore (packed in water), drained
1/3 c Parmesan cheese
1 tbsp sherry
1/3 c breadcrumbs
1. Preheat oven to 450 degrees
2. Place flour in a bowl. Add broth, milk, and pepper; stir with a whisk until blended.
3. Melt margarine in a large nonstick skillet over medium-high heat. Add onions, mushrooms, and bell peppers, sauté 3 minutes. Add flour mixture, cook 2 minutes or until thick. Combine sauce, noodles, tuna, cheese, and sherry in a 1.5 quart casserole dish coated with cooking spray; sprinkle with breadcrumbs.
4. Bake at 450 for 10 minutes until bubbly.
* The original recipe claims 5 servings (ha!), we consider it closer to 3. 😉
One response to “Tuna Tetrazzini”
Just one thing.. The original recipe probably has butter instead of margerine, which is used to thicken the sauce. Since margerine doesn’t have the same properties as butter it won’t really accomplish anything. Might as well just add a pinch more salt. You won’t taste the difference.
And if the saunce isn’t thick enough, butter 🙂