Tuna Noodle Casserole

Number of Servings: 4

Ingredients

1 slice bread1 Tbs butter3/4 cup diced onion1 cup 2% milk1 (10.75 oz) can condensed cream of mushroom soup3 cups hot cooked whole wheat egg noodles (6 oz uncooked pasta)1 1/4 cups frozen green peas, thawed1 Tbs lemon juice1/4 tsp salt1/4 tsp pepper2 (6 oz) cans tuna packed in water, drained and flaked1 (2 oz) jar diced pimiento, drained2 Tbs grated Parmesan cheese

Directions

Preheat oven to 450�.
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, saut� 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.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 393.2
Total Fat: 12.5 g
Cholesterol: 78.4 mg
Sodium: 907.2 mg
Total Carbs: 52.1 g
Dietary Fiber: 7.8 g
Protein: 21.2 g

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Member Reviews

JULIA1154
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.

http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=376415