Tuna Noodle CasseroleSubmitted by: AURIANNE67
1 slice bread
1 Tbs butter
3/4 cup diced onion
1 cup 2% milk
1 (10.75 oz) can condensed cream of mushroom soup
3 cups hot cooked whole wheat egg noodles (6 oz uncooked pasta)
1 1/4 cups frozen green peas, thawed
1 Tbs lemon juice
1/4 tsp salt
1/4 tsp pepper
2 (6 oz) cans tuna packed in water, drained and flaked
1 (2 oz) jar diced pimiento, drained
2 Tbs grated Parmesan cheese
Place bread in a food processor, pulse 10 times or until coarse crumbs measure 1/3 cup. Set aside.
Melt butter in a saucepan over medium-high heat. Add onion, sauté 3 minutes. Add milk and soup. Cook 3 minutes, stirring constantly with a whisk.
Combine soup mixture, egg noodles and next 6 ingredients then spoon evenly into a 2-quart casserole. Combine bread crumbs and cheese and sprinkle evenly on top. Bake at 450° for 15 minutes or until bubbly.
Yields: Four 1 1/4 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user AURIANNE67.
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I'm not even interested in trying this recipe as is due to the amount of sodium. Is there any chance that we'll see a revised version that addresses this issue? Thanks! - 9/13/11
Reply from AURIANNE67 (9/13/11)
I didn't find the info for reduced sodium cream of mushroom soup when I entered the ingredients (that's the kind I actually use) and there is a recipe on the site for DIY cream of mushroom soup that you can try as well.