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    Tuna-Noodle Casserole


    Source of Recipe


    Cooking Light, Jan/Feb 1998

    List of Ingredients




    1 tablespoon stick margarine-or butter
    3/4 cup diced onion
    1 cup 2% reduced-fat milk
    10 1/2 ounces reduced-fat cream of mushroom soup -- condensed -with cracked pepper and herbs -- undiluted
    3 cups hot cooked egg noodles
    1 1/4 cups frozen green peas -- thawed
    1 tablespoon lemon juice
    1/4 teaspoon salt
    1/4 teaspoon pepper
    12 ounces low-sodium tuna in water, drained
    2 ounces diced pimento -- drained
    1/3 cup fresh breadcrumbs
    2 tablespoons grated parmesan cheese

    Recipe



    Preheat oven to 450ºF. Melt margarine in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add milk and soup. Cook 3 minutes; stir constantly with a whisk. Combine soup mixture, noodles, and next 6 ingredients (noodles through pimento) in a 2-quart casserole. Combine breadcrumbs and cheese; sprinkle on top. Bake at 450ºF 15 minutes or until bubbly. 4 servings

 

 

 

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