Print Options

 
 
 
 Print
Tuna Noodle Casserole Recipe

Tuna Noodle Casserole 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
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:4 servings

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

  • 1. In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well.
  • 2. 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 Facts

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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.