Tuna Noodle Casserole
(3.75 out of 5)
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Review This Recipe  | Tuna Noodle Casserole – Tuna and noodles, what a great combination. I’m not a big tuna fan myself but when you package it together with some noodles and some cream of chicken soup, now you have a delicious meal. |
Ingredients to make Tuna Noodle Casserole
Canola oil cooking spray
1 can (10 1/2 oz.) low-fat, reduced-sodium condensed cream of chicken soup
1/2 cup skim (non-fat) milk or unflavored soymilk
2 cups cooked noodles
1 package (10 oz.) frozen cut green beans
1 1/2 6-oz. cans water-packed chunk light tuna, drained
2 Tbsp. bottled pimientos, drained and chopped
1/4 tsp. freshly ground black pepper
3 Tbsp. dry bread crumbs
Directions to make Tuna Noodle Casserole
Preheat oven to 400 degrees. Coat 2-quart heatproof casserole with cooking spray.
In prepared baking dish, mix soup and milk to combine. Add noodles, beans, tuna, pimientos and pepper, mixing to coat and combine them with soup. Cover pan with foil.
Bake until bubbling hot, about 20 minutes. Uncover and sprinkle with bread crumbs. Bake until crumbs are lightly browned, about 8 minutes. Serve hot.
Per serving: 331 calories, 6 g. total fat (2 g. saturated fat), 42 g. carbohydrate, 26 g. protein, 5 g. dietary fiber, 704 mg. sodium.
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