Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
A perfect after-school meal for hungry kids. Clean-up is easy, then it’s time for homework!
Serves 6
1 6-ounce can of light tuna in spring water, drained
10 ounces wide egg noodles
1/2 small white onion, peeled, grated, (about 1/4 cup)
1 10-ounce can of low-fat cream of celery or mushroom soup
2 cups reduced-fat grated sharp cheddar cheese
1/4 cup grated, reduced-fat Parmesan cheese
1 cup non-fat, skim milk
1 cup fresh or frozen peas thawed
1/2 teaspoon salt
1/8 teaspoon freshly grated black pepper
non-fat cooking spray
Preheat oven to 350° F. Coat a 9-inch square casserole dish with cooking spray. Cook egg noodles in plenty of salted water 2 minutes less than the package instructions indicate. Drain noodles. In a large bowl, mix noodles, tuna, onion, soup, cheese, milk, peas, salt and a pepper.
Transfer the tuna mixture into the casserole dish and sprinkle with Parmesan. Bake 35 minutes covered until the cheese is bubbly. Remove cover and bake an additional 10 minutes until the top begins to brown. Cool 10 minutes before serving.
Serve with Garlic Broccoli or Green Beans and Shallots.
Chardonnay, Rose
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