Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted; 1/2 cup fat-free milk; 2 cups yolk-free noodles, cooked; 1 cup frozen peas, thawed; 1 can (5 ounces) light water-packed tuna, drained and flaked; 1 jar (2 ounces) diced pimientos, drained; 2 tablespoons dry bread crumbs; 1 tablespoon butter, melted

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 4

Cost: $8.01 /serving

Author : Taste of Home

Ingredients

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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted1/2 cup fat-free milk2 cups yolk-free noodles, cooked1 cup frozen peas, thawed1 can (5 ounces) light water-packed tuna, drained and flaked1 jar (2 ounces) diced pimientos, drained2 tablespoons dry bread crumbs1 tablespoon butter, melted

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Instructions

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In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well. , Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 25 minutes. Toss bread crumbs and butter; sprinkle over the top. Bake 5 minutes longer or until golden brown.