Tuna-noodle casserole (very slightly modified)

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
¾ cup Diced onions
1 cup 2% milk
10 ounces LF cream of mushroom soup; undiluted
3 cups Hot cooked egg noodles; (6oz uncooked)
1¼ cup Frozen peas; thawed
1 tablespoon Lemon juice
¼ teaspoon Salt
¼ teaspoon Pepper
12 ounces Chunk light tuna in water; drained & flaked
2 ounces Diced pimento; drained
⅓ cup Fresh breadcrumbs
2 Tbps parmesan; grated

Directions

Cooking Light, Jan/Feb 98

1. Melt butter in saucepan over med-high. Saute onions 3 mins or until tender. Add milk and soup and cook 3 mins, whisking constantly.

2. Combine soup mixture and next 6 ingredients (noodles through pimento) in 2-qt casserole. Blend together crumbs and cheese and sprinkle on top.

3. Bake at 450F for 15 mins until bubbly and hot.

Posted to recipelu-digest Volume 01 Number 629 by Cathleen <catht@...> on Jan 29, 1998

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