Tuna-Noodle Casserole
By Lv2Cook
Rate this recipe
0/5
(0 Votes)
Ingredients
- 1 tablespoon stick margarine or butter
- 3/4 cup diced onion
- 1 cup 2% reduced-fat milk
- 1 (10 1/2-ounce) can condensed reduced-fat cream of mushroom soup with cracked pepper and herbs (such as Healthy Choice)
- 3 cups hot cooked egg noodles (about 6 ounces uncooked pasta)
- 1 1/4 cups frozen green peas thawed
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 (6-ounce) cans low-sodium tuna in water drained and flaked
- 1 (2-ounce) jar diced pimento drained
- 1/3 cup fresh breadcrumbs
- 2 tablespoons grated Parmesan cheese
Details
Servings 1
Preparation
Step 1
Preheat oven to 450º.
Melt margarine in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add milk and soup. Cook 3 minutes; stir constantly with a whisk. Combine soup mixture, noodles, and next 6 ingredients (noodles through pimento) in a 2-quart casserole. Combine breadcrumbs and cheese; sprinkle on top. Bake at 450º 15 minutes or until bubbly.
Serving Size: 1 1/4 cups
You'll also love
- Corned Beef and Cabbage by Martha... 0/5 (0 Votes)
- Lee's Favorite Veal Francese 0/5 (0 Votes)
- Crab and Asparagus Soup - crockpot 0/5 (0 Votes)
- Sautéed Tilapia with... 0/5 (0 Votes)
- Mustang's Utah Red Trout 0/5 (0 Votes)
- BAKED CAMEMBERT PASTA 0/5 (0 Votes)
- Ramen Noodle Salad Topping 0/5 (0 Votes)
- Wasabi Encrusted Tuna Steak 0/5 (0 Votes)
Review this recipe