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Tuna Noodle Casserole

Families are sure to love the creamy texture and comforting taste of this traditional tuna casserole that goes together in a jiffy. I serve it with a green salad and warm rolls for a nutritious supper. —Ruby Wells, Cynthiana, Kentucky
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    4 servings

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

Directions

  • 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.
Nutrition Facts
1 cup: 238 calories, 5g fat (2g saturated fat), 27mg cholesterol, 475mg sodium, 32g carbohydrate (6g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

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