Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Tuna Noodle Casserole




Source of Recipe


Source: Cooking Light magazine


List of 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 bread crumbs

2 tablespoons grated Parmesan cheese





Recipe



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.