Annette Syms Creamy Tuna Bake Recipes

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ANNETTE SYM'S CREAMY TUNA BAKE



Annette Sym's Creamy Tuna Bake image

There are heaps of delicious-sounding Macaroni Cheese recipes on Zaar. Unfortunately, many are phenomenonally high in all the things many of us are probably trying NOT to eat. This is a low GI recipe, which I am posting in response to Vina's query about low GI foods in a Forum. The recipe is from Annette Sym's website, where you will find other recipes and a lot more information about GI. Annette Sym provides nutritional information for all her recipes, and alternative ingredients, so that after using a few of her recipes the basic GI principles are easily understood.

Provided by bluemoon downunder

Categories     Tuna

Time 50m

Yield 6

Number Of Ingredients 12

1 1/2 cups dried macaroni noodles
2 (425 g) cans tuna in water, drained
cooking spray
1 teaspoon crushed garlic
2 cups sliced mushrooms
1/2 cup sliced shallots or 1/2 cup onion
1 cup frozen corn kernels
1 (310 g) can creamed corn
2 teaspoons low-sodium instant chicken bouillon granules (Massel)
60 g sachets 4 cheese sauce (Continental)
1 1/2 cups boiling water
1/2 cup grated tasty reduced-fat cheese

Steps:

  • Preheat oven 180ºC fan forced.
  • Cook pasta as instructed on packet, leave to one side.
  • Thoroughly drain tuna, roughly break up and leave to one side.
  • Coat a large non-stick pan with cooking spray, sauté garlic and mushrooms for 2 minutes.
  • Add tuna, shallots or onion, corn kernels, cream corn and stock powder and combine.
  • In a small bowl combine 4 cheese sauce with boiling water until blended.
  • Fold cheese sauce into the mixture in the pan, taking care that the cheese sauce and the other ingredients are well-combined.
  • Add pasta and stir well.
  • Transfer the tuna pasta mixture to a lightly greased casserole dish.
  • Sprinkle cheese over top and bake for 30 minutes or until cheese has melted and browned on top.

CREAMY TUNA-NOODLE CASSEROLE



Creamy Tuna-Noodle Casserole image

When you need supper fast, this tuna noodle casserole makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

5 cups uncooked egg noodles
1 cup frozen peas
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup fat-free sour cream
2/3 cup grated Parmesan cheese
1/3 cup 2% milk
1/4 teaspoon salt
2 cans (5 ounces each) light tuna in water, drained and flaked
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
TOPPING:
1/2 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain., Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine., Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.

Nutrition Facts : Calories 340 calories, Fat 8g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 699mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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