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"This tangy tuna bake is well received at potluck suppers," relates Ellen Proctor of Great Barrington, Massachusetts. "I've made it with light sour cream and reduced-fat mayonnaise with equally good results. At home, I serve it with a salad and rolls for a quick dinner."
Nutritional Facts 1 serving (1 each) equals 469 calories, 28 g fat (10 g saturated fat), 69 mg cholesterol, 522 mg sodium, 28 g carbohydrate, 2 g fiber, 23 g protein.
Originally published as Tuna Noodle Supreme in Quick Cooking November/December 2002, p61
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Aug. 06, 2010 by horselvrtx
I'm sure you could - it's a very adaptable recipe
Reviewed on Apr. 27, 2010 by horselvrtx
This is so creamy and yummy, unlke any tuna casserole I've made before, and the dijon gives in just the kick it needs. I didn't have red pepper or parmesan on hand so replaced with green pepper and mozarella. Worked well. Definitely will make again, it's yummy cold too.
Reviewed on Feb. 23, 2008 by Allspice_Mo
I notice this uses pasta shells rather than noodles-Can I use noodles instead and if so would the amount be the same. I don't have any pasta shells now but do have either macaroni or noodles.
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