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Tuna-Noodle Casserole

Yield 4 servings (serving size: 1 1/4 cups)

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, undiluted (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 pimiento, drained
  • 1/3 cup fresh breadcrumbs
  • 2 tablespoons grated Parmesan cheese

Nutrition Information

  • calories 402
  • caloriesfromfat 17 %
  • fat 7.7 g
  • satfat 2.2 g
  • monofat 2.4 g
  • polyfat 1.5 g
  • protein 28.8 g
  • carbohydrate 52.5 g
  • fiber 5.2 g
  • cholesterol 84 mg
  • iron 3.4 mg
  • sodium 795 mg
  • calcium 144 mg

How to Make It

  1. Preheat oven to 450°.

  2. 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 pimiento) in a 2-quart casserole. Combine breadcrumbs and cheese; sprinkle on top. Bake at 450° 15 minutes or until bubbly.