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 2 tablespoons olive oil- ½ cup chopped yellow onion
- 1 cup chopped celery
- ¼ teaspoon black pepper
- ¼ teaspoon garlic salt
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- 3 tablespoon all-purpose flour
- 2 7-oz. packets chunk tuna in water
- 1½ cups shredded Swiss cheese
- 1 cup frozen green peas
- 2 cups dry macaroni noodles, cooked
- 2 cups Plain Mountain High Yoghurt
- ½ cup bread crumbs
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In a large skillet over medium heat, warm olive oil. Add onion and celery and cook for about 5 minutes until softened. Add pepper, salt, oregano, and coriander. Cook for an additional minute. Sprinkle flour evenly over all the cooked vegetables. Stir to mix and cook for about 3 more minutes. Add tuna, Swiss cheese, peas, cooked noodles, and yoghurt. Mix well.
Pour mixture into a greased 2- or 3-quart casserole dish and sprinkle with bread crumbs. Bake at 350ºF for about 30 minutes or until golden brown on top and bubbly.
Makes 8 servings.
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| Calories - 330 |
| Total Fat - 13g |
| Cholesterol - 45mg |
| Potassium - 363mg |
| Sodium - 230mg |
| Total Carbohydrates - 27g |
| Protein - 24g |
| Fiber - 2g |
| Calcium - 29.5% |
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Serving size: 1/8 casserole.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
Ruth E. Francis makes this comment
Friday, 21 May 2010