Tuna-Noodle Casserole

Tuna-Noodle Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon stick margarine or butter

  • ¾

    cup diced onion

  • 1

    cup 2% reduced-fat milk

  • 1

    (10½-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)

  • cups frozen green peas thawed

  • 1

    tablespoon lemon juice

  • ¼

    teaspoon salt

  • ¼

    teaspoon pepper

  • 2

    (6-ounce) cans low-sodium tuna in water drained and flaked

  • 1

    (2-ounce) jar diced pimento drained

  • cup fresh breadcrumbs

  • 2

    tablespoons grated Parmesan cheese

Directions

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


Nutrition

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