RECIPES: 03/20/19


Tuna Noodle Casserole 

1 (10 ¾ oz.) can reduced fat, reduced sodium cream of celery soup, undiluted

½ c. fat free milk

2 c. cooked yolk free wide noodles

1 c. frozen peas; thawed

1 (6 oz.) can light water packed tuna, drained and flaked

1 (2 oz.) jar diced pimientos, drained

2 Tbsp. dry bread crumbs

1 Tbsp. butter; melted

In large bowl, combine soup and milk until smooth. Add noodles, peas, tuna and pimientos; mix well. Pour into 1 ½ quart baking dish coated with cooking spray. Bake, uncovered at 400° for 25 minutes. Toss bread crumbs and butter; sprinkle over the top. Bake until golden brown, about 5 minutes. 1 cup = 238 calories