Tuna Noodle Casserole
the Editors of Publications International, Ltd.
Tuna Noodle Casserole
When you need a quick classic meal the whole family will love, this time-honored casserole is just perfect!
Yield
Makes 6 servings
Ingredients
| 6 | ounces uncooked noodles (about 4 cups) |
| 1 | tablespoon margarine |
| 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 |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon black pepper |
Preparation
- 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.
Nutritional Information
| Serving Size: | 1 cup casserole |
| Sodium | 585 mg |
| Protein | 23 g |
| Fiber | 2 g |
| Carbohydrate | 33 g |
| Cholesterol | 18 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 11 % |
| Calories | 254 |
Dietary Exchange
| Meat | 2 |
| Starch | 2 |
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