Tuna-Noodle Casserole

Yield: 4 servings (serving size: 1 1/4 cups)

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 breadcrumbs
• 2  tablespoons  grated Parmesan cheese

Preparation

Preheat oven to 450°.

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 breadcrumbs and cheese; sprinkle on top. Bake at 450° 15 minutes or until bubbly.

Nutritional Information

Calories:

402 (17% from fat)

Fat:

7.7g (sat 2.2g,mono 2.4g,poly 1.5g)

Protein:

28.8g

Carbohydrate:

52.5g

Fiber:

5.2g

Cholesterol:

84mg

Iron:

3.4mg

Sodium:

795mg

Calcium:

144mg