Tuna Noodle Casserole
Prep Time: 20 minutes
Cooking Time: 25 minutes
Serves 6

2 cup no-yolk egg noodles (I use regular noodles)
1 Tbsp margarine, divided
cup sliced celery
small yellow onion, chopped
tsp salt
1 cup low-fat cottage cheese
cup reduced-fat mayonnaise (I use Light Miracle Whip)
1 can (6 oz) water-packed tuna, drained
1 Tbsp Worcestershire sauce
tsp freshly ground black pepper
6 soda crackers, coarsely crumbled

Preheat oven to 425. Cook noodles according to package directions, but do
not add salt. Drain. Set aside. While noodles are cooking, in a large
skillet, melt half the margarine over medium heat. Add celery and onion;
saut until tender, about 7 minutes. Stir in salt. Remove from heat. Set
aside. In large bowl, combine cottage cheese and mayonnaise. Stir in
noodles, celery mixture, tuna, Worcestershire sauce and pepper. Mix well.
Spoon noodle mixture into a 1 quart casserole dish. Sprinkle cracker
crumbs over mixture and dot with remaining margarine. Bake until
casserole is golden brown, about 25 minutes. Serve hot. (Variation: Use
canned salmon)


Per serving: Calories 200; Carbs 20g; Protein16g; Sodium 511mg; Fat 6g;
Cholesterol 35mg.

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