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 Post subject: Tuna Casserole Recipe
PostPosted: Sat Mar 08, 2008 10:33 am 
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Location: Salem Oregon
Recipe--Tuna Casserole

I love this recipe! I would never go back to using noodles even if I could eat noodles!

Tuna Casserole

2, 6 oz cans tuna, drained
16 oz bag frozen French Cut green beans
3 oz fresh mushrooms, chopped, about 8 small
1 stalk celery, finely chopped
2 tbs onion, finely chopped
2 tbs butter
1/2 cp chicken broth
3/4 cp heavy cream
salt and pepper to taste

In a medium pot, cook the green beans as directed on the package, drain well. (I steamed them)
Meanwhile, saute' the mushrooms, celery and onion in the butter until very soft and starting to brown a bit. Add the broth, bring to a boil. Let liquid reduce by half, then stir in the cream. Bring to a boil and cook until reduced, starting to thicken and turning brownish from the mushrooms. Season to taste. Stir the tuna and mushroom soup into the green beans. Heat over medium-low heat until hot and bubbly, add salt and pepper if needed.

Makes 4-6 servings

Per 1/4 Recipe: 329 calories---23g Fat--25g Protein---6g Carb---
2g Dietary Fiber---4 gr Net Carbs

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started 1/3/03, ended at 175
Starting over 4/23/10 at 195
4/26/10--195/189/150
5/23/10--195/186/150
6/17/10--195/184/150
7/21/10--195/183/150


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 Post subject:
PostPosted: Sat Mar 08, 2008 11:19 am 
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Thank you so much! I'll pick up a few things that I need for this and make it this week. It sounds so good.
:)
Sammy


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 Post subject:
PostPosted: Sat Mar 08, 2008 11:31 am 
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Location: Salem Oregon
Be sure to get the french cut green beans. It makes a difference!

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[img]http://www.81x.com/authors/mltips/jacki.gif[/img]
started 1/3/03, ended at 175
Starting over 4/23/10 at 195
4/26/10--195/189/150
5/23/10--195/186/150
6/17/10--195/184/150
7/21/10--195/183/150


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 Post subject:
PostPosted: Sat Mar 08, 2008 11:35 am 
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Are they the long, thin sliced style or the cut, short pieces?
Thanks!
Sammy


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 Post subject:
PostPosted: Sat Mar 08, 2008 11:37 am 
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Location: NE Ohio- it's not lake effect snow season here - YAY!
Could you use canned french style green beans? This sounds yummy but I don't have any frozen...

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* LJ *

Started 10/28/07

198, 192 after induction, currently 185 as of 9-15-09, it was down to 176 and will get there again! Goal - 165

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 Post subject:
PostPosted: Sat Mar 08, 2008 12:12 pm 
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Location: Salem Oregon
I'm sure you could altho frozen would be better. Be sure to drain them well and let me know how it works

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[img]http://www.81x.com/authors/mltips/jacki.gif[/img]
started 1/3/03, ended at 175
Starting over 4/23/10 at 195
4/26/10--195/189/150
5/23/10--195/186/150
6/17/10--195/184/150
7/21/10--195/183/150


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 Post subject:
PostPosted: Thu Mar 13, 2008 2:14 pm 
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Location: Thunder Bay, ON
My DD who is the cook in the family - I'd starve if not for her!! - came over last night and she did this one up for us.
I had the leftovers for lunch today - it was great!

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starting weight/current weight/goal weight

2011 (reinduction March 1st)
246/231/135 (15 lbs in the first month! woohoo)

2008 (7 months)
230/203/135

2003 (8 months)
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 Post subject:
PostPosted: Thu Mar 13, 2008 3:25 pm 
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I haven't done it yet. I have green beans in the freezer. I have no clue what French-cut are, and I haven't had time to go to the grocery store to check it out. I'm looking forward to trying the recipe, though!
Sammy


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 Post subject:
PostPosted: Thu Mar 13, 2008 4:09 pm 
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Location: Northern Chicago Burbs
French cut are the thin green beans that have been sliced longways. I usually use them in green bean casserole.

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373/359/first goal 350
started for the second time 10/17/2003
started for the third and last time 1/2/09


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 Post subject:
PostPosted: Thu Mar 13, 2008 4:16 pm 
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Thanks! I don't have the right type. I'll get them this weekend. I knew that my mum used to call beans different things. I just never learned the terms. I have the short-whole-bean segments. Are those Italian-style?
Sammy


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 Post subject:
PostPosted: Thu Mar 13, 2008 5:03 pm 
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That sounds good. I'll try it, too.

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Linda

234.5/*219.2/212/149 (Low was 168.5) 64, 5"1"
DH 221/*211/205/?? 66, 5'10"
* As of 7/1/2011, we first started 8/23/03

"What would Jimmy Buffet Do?"
Search for "gooch47" to view my videos on www.youtube.com


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 Post subject:
PostPosted: Sun Mar 16, 2008 3:33 pm 
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Location: Chicago, IL
WOW this sounds awsome!! Thanks for the recipe! I think I'm going to try it...maybe even over some spaghetti squash.

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Karen
Starting weight 222 lbs Oct '07

Started Re-Induction 1/10/11
Reinduction weight 233 1/10/11
Current weight 233
Goal weight 125 lbs
F/30

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 Post subject:
PostPosted: Wed Mar 26, 2008 9:39 pm 
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Location: Utah
I made this tonight, really good, I put some cheese in mine and that made is perfect.

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 Post subject:
PostPosted: Mon Apr 14, 2008 7:28 pm 
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This was SO good. Thank you so much. It's a new favorite. I agree that it's better with the green beans than with noodles!
The Cream of Mushroom soup was not in the list of ingredients, and all I had was lower fat, so I went ahead and used it. I bought the regular soup today for the next time that I make it.
Sammy


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 Post subject:
PostPosted: Mon Apr 14, 2008 7:39 pm 
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Location: Salem Oregon
It doesn't call for soup. The soup mentioned in the directions is referring to the liquid that results when you add cream to the mushrooms and let it thicken!

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[img]http://www.81x.com/authors/mltips/jacki.gif[/img]
started 1/3/03, ended at 175
Starting over 4/23/10 at 195
4/26/10--195/189/150
5/23/10--195/186/150
6/17/10--195/184/150
7/21/10--195/183/150


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