Tuna Noodle Casserole WW

By á-4326

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