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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
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. Yield: 4 servings.
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