Sunday, September 30, 2012
Tuna Noodle Casserole
Whenever I bake I think healthy, low calorie and easy...This recipe incorporates all three...Do you find yourself or a family member cringing at the thought of tuna...Substitute two baked chicken breasts chopped or even some leftover turkey.
1 Bag of Egg Noodles 8 ounces
1/2 Bag of Frozen Peas 6 ounces (can substitute frozen green beans)
1 Medium Onion Chopped
1 Can Reduced Fat Cream of Mushroom Soup 10 3/4 ounces (can substitute Cream of Celery)
1/2 Cup Milk
1/2 Cup Cheese Shredded American, Cheddar or Swiss
1 Can Tuna 12 ounces Packed in Water, Drained
Cook noodles according to package directions. In the last 3 minutes of cooking throw in the peas. Drain. Mix all ingredients. Place in a 2 quart dish (11x 7). Bake, uncovered for 20 to 25 minutes on 375 degrees.
Want to kick it up a notch add 3/4 cup of red sweet pepper, 1 cup sliced fresh mushrooms to the noodle mixture or you can even add a bread crumb topping. (2 tsp of butter melted, 1/3 cup fine dry bread crumbs, mix and spread over noodle mixture prior to baking)