Tuscan Casserole 2 Wwpts Recipes

TUNA NOODLE CASSEROLE FOR TWO

Tuna Noodle Casserole for Two image

My mom made this tuna casserole through the years...a delicious family dish, but good for any occasion. I often serve it for a luncheon along with garlic bread and a salad. It's quick and easy to prepare, freezes well and makes a complete meal.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
2 teaspoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
2 cups cooked wide egg noodles
1 can (6 ounces) tuna, drained and flaked
2/3 cup frozen peas, thawed
1/4 cup crushed cornflakes

Steps:

In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the noodles, tuna and peas., Transfer to a greased 1-qt. baking dish. Sprinkle with cornflakes. Bake, uncovered, at 350° for 30-35 minutes or until bubbly around the edges.

Nutrition Facts : Calories 474 calories, Fat 10g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 1120mg sodium, Carbohydrate 58g carbohydrate (15g sugars, Fiber 5g fiber), Protein 36g protein.

TUSCAN CASSEROLE - 4 W.W. POINTS

Tuscan Casserole - 4 W.w. Points image

This is a delicious, light meal or side dish. Any dark green, such as kale or escarole, can be substituted for spinach. From weightwatchers.com

Provided by KelBel

Categories Spinach

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

15 1/2 ounces cannellini beans, rinsed and drained
10 ounces frozen chopped spinach, thawed
3/4 cup part-skim ricotta cheese
1/4 cup egg substitute
1 1/2 teaspoons table salt
1/2 teaspoon black pepper
2 teaspoons olive oil
1 medium onion, chopped
2 garlic cloves, chopped
8 ounces mushrooms, sliced
1/2 cup Italian seasoned breadcrumbs
2 tablespoons parmesan cheese, grated

Steps:

Heat oven to 350°F Line 9 x 9-inch pan with aluminum foil. In bowl combine beans, spinach, ricotta, egg substitute, salt and pepper.
In nonstick skillet over medium-high heat, heat olive oil. Add onion, garlic and mushrooms. Cook until mushrooms are almost dry and begin to brown, 10 minutes. Add to bean mixture. Spoon into pan and even out top.
Sprinkle bread crumbs over mixture; top with cheese. Bake until topping is toasted and spinach is warmed through, 25 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 244.4, Fat 6.1, SaturatedFat 2.5, Cholesterol 11.2, Sodium 881.8, Carbohydrate 32.5, Fiber 7.3, Sugar 2.9, Protein 17.2

ITALIAN CASSEROLE

Italian Casserole image

This was a recipe of my Aunt Ethel's -- egg noodles in a tomato, ground beef sauce. She said, 'It is so good, don't change a thing!' And she was right.

Provided by Norma

Categories World Cuisine Recipes European Italian

Time 3h40m

Yield 4

Number Of Ingredients 10

Ingredients

¾ pound lean ground beef
1 onion, chopped
1 (28 ounce) can whole peeled tomatoes, chopped
1 (6 ounce) can tomato paste
1 teaspoon salt
1 tablespoon dried parsley
½ teaspoon garlic salt
black pepper to taste
8 ounces wide egg noodles
1 (12 ounce) package process sharp cheddar cheese singles

Steps:

In large skillet, brown ground beef and onion. Stir in tomatoes, tomato paste, salt, parsley, garlic salt and pepper, and simmer over low heat for 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a 2 quart casserole dish, combine noodles and meat mixture. Top with cheese slices and bake for 15 to 20 minutes, or until cheese is melted.

Nutrition Facts : Calories 739.5 calories, Carbohydrate 62.1 g, Cholesterol 164.4 mg, Fat 39 g, Fiber 5.9 g, Protein 41.2 g, SaturatedFat 19.7 g, Sodium 2572 mg, Sugar 15.7 g