Tuna Noodle Casserole
Prep: 15 min.
Cook: 15 min.
Cost per serving : $ 1.22
*serves 4
*serving size 1 cup
* Calories 475
* Fat 12g
* Cholesterol 93 mg
* Fiber 6g
* Protein 34g
* carbs 57g
- 1 tbsp. butter or margarine
- 3/4 cup diced onion
- 1 cup 2% low-fat milk
- 1 can reduced-fat cream of mushrom soup
- 6 oz. uncooked egg noodles
- 2 cans water packed solid white tuna, drained (9 oz.each)
- 1 1/4 cups frozen sweet green peas
- 1 jar diced piminientos, drained (2 oz.)
- i tsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/3 cups bread crumbs
- 2 tbsp. grated parmesan cheese
1. Preheat oven to 450 degrees. Melt butter in a medium saucepan over medium-high heat, add diced onion and saute for 3 minutes or until tender. Whisk in milk and soup; cook, whisking constantly for about 3 minutes.
2. Stir together egg noodles, mushroom soup mixture, tuna, peas, pimientos, lemon juice, salt and pepper in a lightly greased baking dish. In a separate bowl, stir together bread crumbs and Parmesan cheese; sprinkle generously over casserole.
3. Bake Tuna Noodle Casserole for 15 minutes or until bubbly. If desired, sprinkle extra bread crumbs and Parmesan cheese over casserole just before serving then serve immediately.