QUICK TUNA CASSEROLE
Ingredients
4 cups water 5 ounces wide egg noodles 10 ounces low-sodium cream of mushroom soup ⅓ cup skim milk (1) 6.5-ounce can tuna (packed in water, drained) 3
1 cup frozen green peas 1 cup fresh bread crumbs
Instructions
1. Preheat oven to 350 degrees 2. Bring 1 quart of water to a boil in a large pot and cook the egg noodles in the water for 2 minutes. 3. Cover the pot, remove from heat, and let stand for 10 minutes. 4. In the meantime, mix the soup and milk together in a bowl. 5. Combine tuna and peas with the mixture and pour into a 1-quart casserole dish. 6. Drain the noodles and combine with the tuna mixture. 7. Sprinkle on top with bread crumbs. 8. Bake for 30 minutes. Notes • May use low-fat cream of mushroom soup for low-sodium soup (low-fat soup is lower in sodium than regular soup). • Measuring hint: 2 slices of bread will yield approximately 1 cup of bread crumbs.
Nutritional Information (per serving) Calories 240, total fat 4.5g, saturated fat 1g, cholesterol 30mg, sodium 280mg, total carbohydrate 35g, dietary fiber 3g, sugars 4g, protein 15g.
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