Tuna-Noodle Casserole

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Jean Kressy,

January 1998
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