Tonight I made some Tuna-Noodle Casserole from Cooking Light for dinner. It was so yummy! I'm very picky about dishes with tuna in it. But I really liked this one, so I will definitely make it again. I like that it was low-fat, too. Next time I might add a dash of paprika or cayenne to add a little kick or something.
My changes: I omitted the peas. And instead of a jar of pimiento, I just diced up some roasted red peppers I had left over. And I didn't use the lemon juice (though you will see why next time I post).
1 tablespoon stick margarine or butter
3/4 cup diced onion
1 cup 2% reduced-fat milk
1 (10 1/2-ounce) can condensed reduced-sodium, reduced-fat cream of mushroom soup
3 cups hot cooked egg noodles (about 6 ounces uncooked pasta)
1 1/4 cups frozen green peas, thawed
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 (6-ounce) cans low-sodium tuna in water, drained and flaked
1 (2-ounce) jar diced pimiento, drained
1/3 cup fresh breadcrumbs
2 tablespoons grated Parmesan cheese
Preheat oven to 450°.
Melt margarine in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add milk and soup. Cook 3 minutes; stir constantly with a whisk. Combine soup mixture, noodles, and next 6 ingredients (noodles through pimiento) in a 2-quart casserole. Combine breadcrumbs and cheese; sprinkle on top. Bake at 450° 15 minutes or until bubbly.
Makes 4 servings