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home > recipes > casseroles > tuna and macaroni casserole siciliana
This is also very good and different since it uses canned tuna. Enjoy:-) * Exported from MasterCook Mac * Tuna & Macaroni Casserole Siciliana Recipe By : Cooking Cleverly, Using Your Gas Range Efficiently Serving Size : 8 Preparation Time :0:10 Categories : Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ozs tuna in water -- drained and flaked 1/2 tsp olive oil 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 1 clove garlic -- minced 14 1/2 ozs crushed tomatoes 8 ozs no-salt-added tomato sauce 2 tbsps parsley 1 tsp salt 1/2 tsp granulated sugar 1/2 tsp basil 1/2 tsp oregano 1/2 tsp lemon juice 1/2 c elbow macaroni -- cooked 1/4 c fat-free parmesan cheese In a skillet, heat oil over medium flame. Add onions, bell peppers, and garlic. Cook until all is tender. Stir in crushed tomatoes, tomato sauce, parsley, salt, sugar, basil, oregano, and lemon juice. Cover and simmer 30 minutes. Stir in tuna and cooked elbow macaroni. Heat over low flame, 5 minutes. Sprinkle with parmesan cheese and serve. - - - - - - - - - - - - - - - - - - Per serving: 129 Calories; 1g Fat (6% calories from fat); 14g Protein; 14g Carbohydrate; 13mg Cholesterol; 664mg Sodium -- Anita A. Matejka Texas, USA

Tuna and Macaroni Casserole Siciliana


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(posted July 11, 1997)

This is also very good and different since it uses canned
tuna. Enjoy:-)

* Exported from MasterCook Mac *

Tuna & Macaroni Casserole Siciliana

Recipe By : Cooking Cleverly, Using Your Gas Range Efficiently
Serving Size : 8 Preparation Time :0:10
Categories :
Tuna

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ozs
tuna in water -- drained and flaked
1/2 tsp
olive oil
1/2 c onions -- chopped
1/2 c bell peppers -- chopped
1
clove garlic -- minced
14 1/2 ozs crushed tomatoes
8 ozs no-
salt-added
tomato sauce
2 tbsps
parsley
1 tsp
salt
1/2 tsp
granulated
sugar
1/2 tsp
basil
1/2 tsp
oregano
1/2 tsp
lemon juice
1/2 c elbow
macaroni -- cooked
1/4 c
fat-free parmesan
cheese

In a
skillet, heat oil over medium flame. Add onions, bell peppers, and
garlic. Cook until all is tender. Stir in crushed tomatoes,
tomato sauce,
parsley, salt, sugar, basil, oregano, and lemon juice. Cover and simmer 30
minutes. Stir in
tuna and cooked elbow macaroni. Heat over low flame, 5
minutes. Sprinkle with
parmesan
cheese and serve.

- - - - - - - - - - - - - - - - - -

Per serving: 129 Calories; 1g
Fat (6% calories from fat); 14g Protein; 14g
Carbohydrate; 13mg Cholesterol; 664mg Sodium

--
Anita A. Matejka

Texas, USA




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