2003 Tuna Noodle Casserole

By boandozzy

One serving (1 cup) equals 255 calories, 6 g fat (3 g saturated fat), 29 mg cholesterol, 582 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein.

Diabetic Exchanges: 2 starch, 2 lean meat.

Originally published as Tuna Noodle Casserole in Light & Tasty June/July 2002, p27

Ingredients

• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
• 1/2 cup fat-free milk
• 2 cups cooked yolk-free wide noodles
• 1 cup frozen peas, thawed
• 1 can (6 ounces) light water-packed tuna, drained and flaked
• 1 jar (2 ounces) diced pimientos, drained
• 2 tablespoons dry bread crumbs
• 1 tablespoon butter, melted

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well.

Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 25 minutes. Toss bread crumbs and butter; sprinkle over the top. Bake 5 minutes longer or until golden brown. Yield: 4 servings.