Tuna Noodle Casserole
When you need a quick classic meal the whole family will love, this time-honored casserole is just perfect!
Makes 6 servings
|6||ounces uncooked noodles (about 4 cups)|
|8||ounces fresh mushrooms, sliced|
|1||small onion, chopped|
|1||cup fat-free reduced-sodium chicken broth|
|1||cup fat-free (skim) milk|
|1/4||cup all-purpose flour|
|1||can (12 ounces) tuna packed in water, drained|
|1||cup frozen peas|
|1||jar (2 ounces) chopped pimientos, drained|
|1/2||teaspoon dried thyme leaves|
|1/8||teaspoon black pepper|
- Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; cover. Set aside.
- Meanwhile, melt margarine in large nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir 5 minutes or until onion is tender.
- Using wire whisk, blend chicken broth, milk and flour in small bowl. Stir into mushroom mixture; bring to a boil. Cook and stir about 2 minutes or until thickened. Reduce heat to medium; stir in tuna, peas, pimientos, thyme, salt and pepper. Add noodles; mix thoroughly. (Casserole can be served at this point.)
- Spray shallow 2-quart casserole with nonstick cooking spray. Spread noodle mixture evenly into prepared casserole. Bake, uncovered, 30 minutes or until bubbly and heated through. Let stand 5 minutes before serving.
|Serving Size:||1 cup casserole|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||11 %|
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