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    LowFat - Tuna Noodle Casserole


    Source of Recipe


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    List of Ingredients




    LowFat - Tuna Noodle Casserole

    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
    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
    1/3 cup fresh breadcrumbs
    2 tablespoons grated Parmesan cheese

    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, peas, lemon juice,
    salt, pepper and tuna in a 2-quart casserole. Combine breadcrumbs
    and cheese; sprinkle on top. Bake at 450° 15 minutes or until bubbly.

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

    NUTRITION PER SERVING
    CALORIES 402 (17% from fat); FAT 7.7g (sat 2.2g, mono 2.4g, poly 1.5g);
    PROTEIN 28.8g; CARB 52.5g; FIBER 5.2g; CHOL 84mg; IRON 3.4mg;
    SODIUM 795mg; CALC 144mg

    Recipe
 

 

 

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