Classic Tuna Noodle Casserole Recipe - Quick & Easy!

Tuna Noodle Casserole

YIELD Makes 6 servings

When you need a quick classic meal the whole family will love, this time-honored casserole is just perfect!

INGREDIENTS

6 ounces uncooked noodles (about 4 cups) 1 tablespoon margarine 8 ounces fresh mushrooms, sliced 1 small onion, chopped 1 cup fat-free reduced-sodium chicken broth 1 cup fat-free (skim) milk 1/4 cup all-purpose flour 1 can (12 ounces) tuna packed in water, drained 1 cup frozen peas 1 jar (2 ounces) chopped pimientos, drained 1/2 teaspoon dried thyme leaves 1/4 teaspoon salt 1/8 teaspoon black pepper

PREPARATION:

1. Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; cover. Set aside.
2. Meanwhile, melt margarine in large nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir 5 minutes or until onion is tender.
3. Using wire whisk, blend chicken broth, milk and flour in small bowl. Stir into mushroom mixture; bring to a boil. Cook and stir about 2 minutes or until thickened. Reduce heat to medium; stir in tuna, peas, pimientos, thyme, salt and pepper. Add noodles; mix thoroughly. (Casserole can be served at this point.)
4. Spray shallow 2-quart casserole with nonstick cooking spray. Spread noodle mixture evenly into prepared casserole. Bake, uncovered, 30 minutes or until bubbly and heated through. Let stand 5 minutes before serving.

This recipe appears in: Fish NUTRITIONAL INFORMATION: Serving Size: 1 cup casserole Sodium 585 mg Protein 23 g Fiber 2 g Carbohydrate 33 g Cholesterol 18 mg Saturated Fat 1 g Total Fat 3 g Calories from Fat 11 % Calories 254 DIETARY EXCHANGE: Meat 2 Starch 2