1 Can Tuna 1 Can Lowfat Cream of Mushroom Soup 2 cups of Noodles, uncooked 3/4 Cup Nonfat Milk 2 Slices Whole Wheat Bread 2 Tbsp Smart Balance Omega Buttery Spread
Preheat oven to 350 degrees. Cook Noodles according to package directions. Drain. In a 2 quart casserole, combine drained flaked tuna, mushroom soup, milk, and cooked noodles. Spread margarine on bread. Tear into small pieces and put on top of casserole. Cook uncovered 30 minutes in preheated oven.
It was very good and the whole family loved it. Only question I have is, how did you get servings out of it??? There's not enough to go around and agree with a previous comment that 4 servings would be more like it. Anyway, it was delicious and thanks for the recipe!
Wow, this is exactly my mom's basic tuna casserole recipe -- except she used regular milk, regular cream soup, and white bread & butter. Thanks for the updated changes! For us this only made 4 servings.
I added some cheese (2% cheddar) for extra flavour and will consider making with another cream soup to play up on the taste, but this turned out just great. Also added a half cup of peas to extend portion size a bit.
Fantastic! I did not have noodles, so I used whole wheat bowtie pasta and it was amazing. I also used Sara Lee's 45 cal multi grain bread and I canít believe itís not butter spray. Thanks for a tasty, quick recipe.