Tuna Noodle Casserole Recipe Source: © Cooking Light Magazine 4 servings (serving size: 1 1/4 cups) RECIPE INGREDIENTS 1 tablespoon stick margarine or butter 3/4 cup diced onion 1 cup 2% reduced-fat milk 1 (10 1/2-ounce) can condensed reduced-fat cream of mushroom soup with cracked pepper and herbs, undiluted (such as Healthy Choice) 3 cups hot cooked egg noodles (about 6 ounces uncooked pasta) 1 1/4 cups frozen green peas, thawed 1 tablespoon lemon juice 1/4 teaspoon salt 1/4 teaspoon pepper 2 (6-ounce) cans low-sodium tuna in water, drained and flaked 1 (2-ounce) jar diced pimiento, drained 1/3 cup fresh bread crumbs 2 tablespoons grated Parmesan cheese RECIPE METHOD Preheat oven to 450 degrees F. Melt margarine in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add milk and soup. Cook 3 minutes; stir constantly with a whisk. Combine soup mixture, noodles, and next 6 ingredients (noodles through pimiento) in a 2-quart casserole. Combine bread crumbs and cheese; sprinkle on top. Bake at 450 degrees F 15 minutes or until bubbly. Nutrition Facts 4 servings (serving size: 1 1/4 cups) Facts per Serving Calories:402 Fat, Total:8g Carbohydrates, Total:52g Cholesterol:84mg Sodium:795mg Protein:29g Fiber:5g % Cal. from Fat:18% % Cal. from Carbs:52%
*Angelique* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
