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