Home > Recipes > Tuna Noodle Casserole

Tuna Noodle Casserole Recipe

Photo by: Taste of Home

100% would make again

Be the first to write a review

Rate recipe

Families are sure to love the creamy texture and comforting taste of this traditional tuna casserole that goes together in a jiffy. I serve it with a green salad and warm rolls for a nutritious supper. —Ruby Wells of Cynthiana, Kentucky

This recipe is:

Healthy

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Tuna Noodle Casserole Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

4 Servings
Prep: 10 min. Bake: 30 min.

Ingredients

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1/2 cup fat-free milk
2 cups cooked yolk-free wide noodles
1 cup frozen peas, thawed
1 can (6 ounces) light water-packed tuna, drained and flaked
1 jar (2 ounces) diced pimientos, drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Directions

In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well.
Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 25 minutes. Toss bread crumbs and butter; sprinkle over the top. Bake 5 minutes longer or until golden brown. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 255 calories, 6 g fat (3 g saturated fat), 29 mg cholesterol, 582 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Tuna Noodle Casserole published in Light & Tasty June/July 2002, p27