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Comforting Tuna Casserole

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 2 servings.
My mother gave me the recipe for this classic casserole 20 years ago. Sometimes I use sliced stuffed olives instead of pimientos. —Dorothy Coleman, Hobe Sound, Florida

Ingredients

  • 1-3/4 cups uncooked wide egg noodles
  • 6 teaspoons reduced-fat stick margarine, divided
  • 4 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 3/4 cup 2% milk
  • 3 ounces reduced-fat cream cheese
  • 1 pouch (2-1/2 ounces) albacore white tuna in water
  • 2 tablespoons diced pimientos
  • 2 teaspoons minced chives
  • 2 slices Muenster cheese (3/4 ounce each)
  • 2 tablespoons soft bread crumbs

Directions

  • 1. Cook noodles according to package directions. Meanwhile, in a small saucepan over medium heat, melt 5 teaspoons margarine. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil over medium
  • 2. heat; cook and stir for 1-2 minutes or until thickened. Reduce heat to medium-low; add the cream cheese, tuna, pimientos and chives. Cook and stir until cheese is melted.
  • 3. Drain noodles. Spread 1/4 cup tuna mixture into a 3-cup baking dish coated with cooking spray. Layer with half of the noodles, 1/2 cup tuna mixture and 1 slice of cheese. Repeat layers.
  • 4. Microwave remaining 1 teaspoon margarine on high, stirring every 30 seconds; stir in bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts

1-1/2 cups: 484 calories, 26g fat (13g saturated fat), 100mg cholesterol, 886mg sodium, 36g carbohydrate (7g sugars, 2g fiber), 27g protein.

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