Tuna-noodle casserole (very slightly modified)
1 Servings
Ingredients
| Quantity | 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 | Tbps parmesan; grated | |
Directions
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