For dinner on night #5, tuna casserole with french green beans.
Recipe for the tuna casserole.
1 lb. package egg noodles
1 Tbs. vegetable oil
1/2 medium onion
2 15-oz. cans cream of mushroom soup
1 cup low-fat milk1/2 tsp. pepper
1 Tbs. dried parsley flakes
2 5-oz. cans of tuna in water
3 oz. cheddar cheese grated
Directions: In a large pot over high heat, boil water. Pre-heat over to 350o F. When water is boiling, put in egg noodles, cook until 1 minute underdone (about 7 minutes). Drain. While noodles are cooking, heat oil in a large skillet over a medium-low heat. When the oil is heated, cook the onion until just soft, about 5 minutes. Add mushroom soup, milk (use the milk to rinse out the mushroom soup cans), pepper, and parsley. When soup mixture starts to boil, add tuna. Heat through, and add noodles. Mix thoroughly, pour into a baking dish. Put dish in oven and bake for 25 minutes, until the casserole is bubbly. Remove from oven; add cheese, and let sit for 5 minutes.
Our estimate is that the casserole will serve six, with the following nutrients per serving: 613 calories, 24 grams of fat, 148 grams of cholesterol, 66 grams of carbs, and 34 grams of protein (thank Sue for prompting the nutritional info.).
The adults liked their servings and half of the teenagers did (five nights of SNAPpy dinners will do that to a teenager).