Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 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

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

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.

Nutrition Facts

1 cup: 238 calories, 5g fat (2g saturated fat), 27mg cholesterol, 475mg sodium, 32g carbohydrate (6g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

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

Reviews

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Average Rating:

annsway1

Mar 4, 2019

Just as mom used to make; delicious!!!!
cynandtom

Mar 1, 2019

Really easy, I love that the pasta doesn’t have to be pre-cooked. The only change I made was using regular egg noodles. Perfect weeknight meal! Delicious!??
Lynne

Feb 13, 2019

This is wonderful as written, but I like it even better using chicken in place of the tuna. I needed to take a dish for a potluck and knew some had seafood allergies, so decided to swap out a can of chicken for the tuna. I took the advice of a previous reviewer and doubled the tuna/or chicken. Lynne, TOH Volunteer Food Editor
sarah2830

Nov 8, 2018

This was amazing! Next time I will double the tuna!
dublinlab

Dec 13, 2016

Very good, very simple. Janet VFE
tigortweet

Sep 12, 2016

My kids love this and ask for it regularly!
hkarow9713

Sep 30, 2015

Very delicious, but I did use 2 cans, the next time I made it.
blanckdavid

Apr 15, 2015

Yummy, pretty much like mom used to make! Used 2 cans (12oz) tuna which made it great!!
Banner541

Sep 15, 2014

This is the best casserole I've ever had. My husband says it's a killer'
amygerman15

Sep 23, 2013

maybe add a bigger tuna can or 2 cans