Tuna Noodle Casserole WW
By á-4326
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 tbsp butter or margarine
- 3/4 cup diced onion
- 1 cup skim milk
- 1 (10 1/2 oz) can condensed reduced fat cream of mushroom soup, undiluted
- 3 cups cooked egg noodles (about 6 oz uncooked) cooked without salt or fat
- 1 1/4 cups frozen green peas, thawed
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 (6 oz) cans low salt in water, drained & flaked
- 1 (2 oz) jar diced pimiento, drained
- cooking spray
- 1/3 cup fresh breadcrumbs
- 2 tbsp grated Parmesan cheese
Details
Servings 4
Preparation
Step 1
Preheat over to 450
Melt butter in a saucepan over medium high heat. Add onion, saute 3 minutes. Add milk and soup, cook 3 minutes, stirring constantly with a whisk. Combine soup mixture, noodles and next 6 ingredients in a 2-quart casserole coated with cooking spray. Combine breadcrumbs and cheese, sprinkle over top. Bake @ 450 for 15 minutes or until bubbly.
1 1/4 cups
10 pts
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