Tuna Noodle Casserole

Dinner

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.

Average Rating: 4.631578

TOTAL TIME: Prep: 20 min. Bake: 30 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 yolk-free noodles, cooked
1 cup frozen peas, thawed
1 can (5 ounces) light water-packed tuna, drained and flaked
1 jar (2 ounces) diced pimientos, drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Instructions

1. In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well.
2. 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.