Yield: 1 Servings
Measure | 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 \N | Tbps parmesan; grated |
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