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Tuna-Noodle Casserole

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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

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