TUNA CASSEROLE II
2 6 ounce cans tuna, drained
16 ounce bag frozen French cut green beans
3 ounces fresh mushrooms, chopped, about 8 small
1 stalk celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons butter
1/2 cup chicken broth
3/4 cup heavy cream
Salt and pepper, to taste
In a medium pot, cook the green beans as directed on the package; drain well. Meanwhile, sauté 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
Do not freeze
Per 1/4 Recipe: 329 Calories; 23g Fat; 25g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/5 Recipe: 263 Calories; 19g Fat; 20g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 220 Calories; 16g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
