Autumn Noodle Bake
Adapted from
Del Monte Foods
8 servings
| 10 3/4 ozs low-fat cream of mushroom soup | 8 ozs canned green beans, drained | ||
| 1/2 c fat-free milk | 4 ozs No Yolks egg noodle substitute, cooked and drained | ||
| 8 ozs chicken breast cubes, cooked | 1/4 tsp salt | ||
| 8 ozs canned carrots, drained | 1/2 c cheddar cheese, shredded |
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Preheat oven to 350. Prepare a 8" square casserole dish with cooking spray; set aside. In a mixing bowl, combine soup and milk. Mix well. Stir in cooked noodles, chicken, vegetables, and salt. Mix well again. Spoon mixture into prepared dish. Sprinkle cheese on top. Bake for 20 minutes, or until cheese has melted.
| Calories | 156 | %CFF | 19 % | |
| Total Fat | 3 g | Saturated Fat | 2 mg | |
| Protein | 13 g | Cholesterol | 33 g | |
| Carbohydrates | 18 g | Sodium | 652 mg | |
| Sugars | 4 g | Fiber | 2 g | |
|
2.9 WW Points | ||||
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Rated by 10 users (4.4)
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