Recipe states it has 3 Carbohydrate Servings, but 47 grams Carbohydrate. Carbohydrate servings are not the same as carbohydrate grams.
Skillet Tuna Noodle Casserole
From EatingWell: March/April 2008
Known as Tuna-Pea Wiggle to some, this family-friendly tuna noodle casserole tends to be made with canned soup and whole milk, which means high fat and sodium. We remedy this by making our own creamy mushroom sauce with nonfat milk thickened with a bit of flour. Look for whole-wheat egg noodles—they have more fiber than regular egg noodles (but this dish will work well and taste great with either).
40 Reviews for Skillet Tuna Noodle Casserole
My mother bought me a subscription of Eating Well for Christmas of 2007 and this was one of the first recipes out of the magazine that I tried. It is because of this recipe that I firmly stand by Eating Well as a reliable and trust worthy source for interesting, useful and healthy food information and recipes. I make it all the time in a double batch, because neither my boyfriend nor I can get enough of this delicious and healthy makeover of a comfort food classic. Also, neither of us are much of mushroom fans, so we opt to leave out the mushrooms and the recipe tastes just as good (or even better, if you don't like mushrooms) - just cut the amount of flour down by half, or if you are making a double batch, simply use the listed amount of flour. I cannot say enough about the deliciousness of this recipe!
PS - for the earlier commentator, the recipe also notes that for a suggested serving it is a 3 carb serving, but it may be higher when using non-whole wheat noodles.
I've made this recipe several times and it is Delish!!! Lots of flavor and can be eaten as leftovers and it's just as good!
Sounds very good but question it being diabetes friendly. My limit is 45 carbs for each meal.
This recipe sounds great and I will definitely try it. My only comment would be that I find albacore to be better in cooked recipes as it is milder while, for me, tuna makes for a better cold dish.
I do wonder if it is possible to use soy milk in exchange for the regular milk?