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
How to Make It
Preheat oven to 450°.
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.
I've made this for years- kids are grown but my husband still requests it! Very yummy on a cold day. BTW, I've always sought out a better quality canned mushroom soup to make this. I read the labels carefully as my husband is sensitive to soy. It's amazing how soups can differ in ingredients and additives.
I agree this was bland. I even read all the suggestions and incorporated the ideas for lemon pepper, garlic, and thyme. I think maybe I should have skipped the healthy choice soup even if it made it less "light" because in my experience those soups don't do much more than give a dish a texture like creamy soup, not taste. I wouldn't make this again.
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