Tuna Noodle Casserole

Took a chance and tried making this tuna noodle casserole for dinner on Thursday. I never have really cared much for tuna casserole. This recipe was alright. If your diet allows, salt and pepper along with possibly some shredded cheese would add a little more flavor to it. Without, it was a little bit bland. However, it was inexpensive to make and the serving size is a lot.

Cost: About $10. - Cream of Celery Soup ($1.49x2), tuna fish (1.39x2) ,yolk-free wide noodles ($1.99), peas ($1.25), pimientos ($0.89).

Prep: 20 minutes
Cook: 30 minutes
Yield: 8 servings

• 2 cans (10 3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
• 1 cup fat-free milk
• 4 cups cooked yolk-free wide noodles (12 oz bag)
• 2 cups frozen peas, thawed
• 2 cans (6 ounces) light water-packed tuna, drained and flaked
• 1 jar (2 ounces) diced pimientos, drained
• 4 tablespoons dry bread crumbs
• 2 tablespoons butter, melted

1. In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well.
2. Pour into a 10 in. baking dish coated with cooking spray. Bake, uncovered, at 400 for 25 minutes . Toss crumbs and butter; sprinkle over the top. Bake 5 minutes longer or until golden brown.

Nutrition: (1 cup) 209 calories, 5.3 g fat, 2.5 g saturated fat, 33.4 mg cholesterol, 803.4 sodium, 23.5 g carbohydrate, 2.6 g fiber, 4.3 g sugars, 15.0 g protein.