Tuna Noodle Casserole

Tuna Noodle Casserole

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)
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


  1. Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; cover. Set aside.
  2. 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.
  3. 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.)
  4. 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
Calories 254
Calories from Fat 11 %
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 18 mg
Carbohydrate 33 g
Fiber 2 g
Protein 23 g
Sodium 585 mg

Dietary Exchange

Starch 2
Meat 2

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