Families are sore to love the creamy texture and comforting taste of this traditional tuna casserole that goes together in a jiffy. I serve it with a green salad and warm rolls for a nutritious supper. —Ruby Wells of Cynthiana, Kentucky. From Light and Tasty Magazine


INGREDIENTS



* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
* 1/2 cup fat-free milk
* 2 cups cooked yolk-free wide noodles
* 1 cup frozen peas, thawed
* 1 can (6 ounces) light water-packed tuna, drained and flaked
* 1 jar (2 ounces) diced pimientos, drained
* 2 tablespoons dry bread crumbs
* 1 tablespoon butter or stick margarine, melted


SERVINGS 4
CATEGORY Lower Fat
METHOD Baked
PREP 10 min.
COOK 30 min.
TOTAL 40 min.


DIRECTIONS




In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well. Pour into a 1-1/2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 400° for 25 minutes. Toss bread crumbs and cutter; sprinkle over the top. Bake 5 minutes longer or until golden brown. Yield: 4 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (1 cup) equals 255 calories, 6 g fat (3 g saturated fat), 29 mg cholesterol, 582 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.