Tuna Noodle Casserole
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
4 ServingsPrep: 10 min. Bake: 30 min.
- 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
- 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 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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon