Seafood Macaroni Bake
JoAnna M. Lund
Imagine the fun of biting into what you think is a forkful of tuna casserole and finding shrimp, or crunching on a slice of water chestnut when all you expect is a chunk of celery! Isn't it fun to defy expectations, surprise your family, and keep life interesting? This recipe can help you do it!
Serves 6
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
1/3 cup Kraft fat-free mayonnaise
1/3 cup skim milk
1 teaspoon dried onion flakes
2 teaspoons dried parsley flakes
1 (4.5-ounce drained weight) can small shrimp, rinsed and drained
1 (6-ounce) can white tuna, packed in water, drained and flaked
1 cup (one 8-ounce can) water chestnuts, drained
1 cup finely chopped celery
2 cups hot cooked elbow macaroni, rinsed and drained
1/4 teaspoon paprika
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine mushroom soup, mayonnaise, and skim milk. Stir in onion flakes and parsley flakes. Add shrimp, tuna, water chestnuts, and celery. Mix well to combine. Stir in macaroni. Spread mixture into prepared baking dish. Evenly sprinkle paprika over top. Bake for 40 to 45 minutes. Place baking dish on a wire rack and let set for 5 minutes. Evenly divide into 6 servings.
HINT: 1 1/3 cups uncooked elbow macaroni usually cooks to about 2 cups.
Each serving equals:
HE: 1 1/4 Protein, 1 Bread, 1/3 Vegetable, 1/2 Slider, 1 Optional Calorie
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178 Calories, 2gm Fat, 16gm Protein,
24gm Carbohydrate, 473mg Sodium,
81mg Calcium, 2gm Fiber
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DIABETIC: 1 1/2 Meat, 1 1/2 Starch
"Make a Joyful Table, page 185."
SewInLove/Heather
| current weight: 152.0 |
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Senior Health and Fitness
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