Tuna Noodle Casserole Recipe

Tuna Noodle Casserole Recipe photo by Taste of Home

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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

Diabetic Friendly

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Tuna Noodle Casserole Recipe

Prep: 10 min. Bake: 30 min.

Yield: 4 Servings

10 30 40

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.

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