Creamy Tuna-Noodle Casserole Recipe TOTAL TIME: Prep: 20 min. Bake: 25 min. MAKES: 6 servings Ingredients 5 cups uncooked egg noodles 1 cup frozen peas 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted 1 cup (8 ounces) fat-free sour cream 2/3 cup grated Parmesan cheese 1/3 cup 2% milk 1/4 teaspoon salt 2 cans (5 ounces each) light tuna in water, drained and flaked 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper TOPPING: 1/2 cup soft bread crumbs 1 tablespoon butter, melted Nutritional Facts 1-1/3 cups equals 340 calories, 8 g fat (4 g saturated fat), 63 mg cholesterol, 699 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat. Directions Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain. Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine. Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 6 servings. Editor’s Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Posted on: Wed, 07 Jan 2015 05:22:46 +0000