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Ingredients
- 1 package (7 ounces) elbow macaroni
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1 cup sliced fresh mushrooms
- 1 cup shredded reduced-fat cheddar cheese
- 1 cup fat-free milk
- 1 can (5 ounces) light water-packed tuna, drained and flaked
- 2 tablespoons diced pimientos
- 3 teaspoons dried minced onion
- 1 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/3 cup crushed cornflakes
Directions
- 1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.
- 2. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts
1-1/4 cups: 329 calories, 8g fat (4g saturated fat), 32mg cholesterol, 684mg sodium, 43g carbohydrate (7g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 starch, 2 lean meat.
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