2 cups macaroni noodles, whole wheat, dry
1 1/2 cups milk, fat-free
1 tablespoon cornstarch
1/4 teaspoon mustard seed, ground
1/2 cup corn, whole kernel, canned
2 tablespoons green onion, chopped
1/2 cup bell pepper, red, chopped
3 ounces VELVEETA LIGHT Processed Cheese Product
6 ounces tuna, canned in water, drained
2 tablespoons Parmesan cheese
1/2 cup cheddar cheese, fat free, shredded
2 tablespoons bread crumbs, plain
Preparation
Preheat oven to 400°F.
Cook macaroni noodles in large pot of boiling water. Drain in colander and set aside.
Place milk, cornstarch, mustard, corn, onion and peppers in large nonstick skillet, bring to a boil, stirring frequently. Simmer briefly until vegetables are tender.
Add Velveeta cheese and tuna. Bring back to a boil, add macaroni and Parmesan and transfer to a large glass casserole dish that has been sprayed with cooking spray.
Sprinkle grated cheddar on top followed by plain bread crumbs.
Bake for 10-12 minutes or until cheese melts over the top and bread crumbs are golden.
Nutritional Information
| Calories | 200 |
| Calories from Fat | 20 |
| Total Fat | 2.5 g |
| Saturated Fat | 1 g |
| Cholesterol | 15 mg |
| Sodium | 380 mg |
| Total Carbohydrate | 28 g |
| Dietary Fiber | 3 g |
| Sugars | 4 g |
| Protein | 16 g |
| Vitamin A | 10% |
| Vitamin C | 20% |
| Calcium | 30% |
| Iron | 8% |
No comments:
Post a Comment