Tuna-Noodle Casserole

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 402
  • Calories from fat: 17%
  • Fat: 7.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 28.8g
  • Carbohydrate: 52.5g
  • Fiber: 5.2g
  • Cholesterol: 84mg
  • Iron: 3.4mg
  • Sodium: 795mg
  • Calcium: 144mg

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

  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.
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