Tuna Green Bean Bake

I’m really, really good about planning Sunday Supper and going to the store on the weekend to buy those ingredients in addition to my staples (oatmeal, apples, yogurt, blah, blah, blah). I’m really, really bad at making a plan for weeknight dinners. I tend to…. a) Eat out with friends or b) Buy a frozen pizza (take that exercise and healthy eating!). Neither of these solutions are all that awesome for my waistline. Tonight, I was feeling poor and hungry, so I made up this inexpensive entree (instead of gobbling up a frozen pizza):

  • Slice and dry saute 8 ounces of baby bella mushrooms. Place in large mixing bowl.
  • Add…low carb tuna green bean bake
    • 2 cans of cut green beans, drained
    • 12 ounce can of tuna, drained
    • 2 medium tomatoes, chopped
  • For the sauce:
    • Melt 2 T. butter in medium sauce pan
    • Saute…
      • One small onion, chopped
      • 1/2 bulb garlic, crushed
    • When onions are soft, stir in 2 T. cornstarch.
      • Cook for 1-2 minutes to remove raw taste
    • Stir in 1 1/2 cups of skim milk
      • Simmer until thickened.
      • Stir in 4 ounces of your favorite white cheese (clean out the cheese drawer!)
      • Salt/pepper to taste
  • Combine sauce and veggies/tuna and pour into 2 quart casserole dish. Bake at 350* for twenty-ish minutes. Top individual servings with whole grain fish-shaped crackers.

Again, this is a totally ugly casserole! I feel awesome about the health quotient though–lots of veggies, low carb, and no “cream of plastic” soup! Whatever you do, don’t skip the cracker topping:  those little suckers were the perfect salty-crunchy kick the casserole needed to make it delightful!

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