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Quick Tuna Casserole
Ingredients:
1 package wide egg noodles - (5 oz)
3 cups boiling water
1 can condensed low-fat mushroom soup - (10 oz)
1/3 cup fat-free (skim) milk
1 can water-packed tuna - (6 1/2 oz)
1 cup frozen green peas
1 cup dried breadcrumbs
Yield:
6 Servings
Method:
Cook the noodles in the boiling water about 2 minutes. Cover, remove from heat, and let stand about 10 minutes. Heat the oven to 350 degrees.
Meanwhile, combine the mushroom soup, milk, tuna, and peas in a medium bowl. Rinse the noodles with warm water and drain well. Fold the noodles into the tuna mixture and pour into a nonstick 1-quart casserole.
Sprinkle the casserole with breadcrumbs and bake for 30 minutes.
This recipe yields 6 servings. Serving size: 1 cup.
Exchanges Per Serving: 2 1/2 Starch, 1 Very Lean Meat.
Nutrition Facts: Calories 248; Calories from Fat 33; Total Fat 4g; Saturated Fat 0g; Cholesterol 33mg; Sodium 681mg; Carbohydrate 38g; Dietary Fiber 3g; Sugars 4g; Protein 16g.