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Tuna Noodle Casserole 2




Source of Recipe


cooking club


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 bread crumbs
2 tablespoons grated Parmesan cheese


Preheat oven to 450 degrees F.

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 bread crumbs and cheese; sprinkle on top. Bake at 450 degrees F 15 minutes or until bubbly.
4 servings

(serving size: 1 1/4 cups)Calories: 402 Fat: 8g Carbohydrates: 52g
Cholesterol: 84mg Sodium: 795mg Protein: 29g
Fiber: 5g % Cal. from Fat: 18% % Cal. from Carbs: 52%