Tuna Noodle Casserole Delight
Adapted from
Favorite Recipes of America, Casseroles
6 servings
| 4 c water | 10 3/4 ozs low-fat cream of mushroom soup | ||
| 2 c No Yolks egg noodle substitute, uncooked | 6 ozs tuna in water, drained and flaked | ||
| 1 tsp salt | 2 c no-salt-added canned peas, drained | ||
| 1/2 c fat-free milk | 1/4 c bread crumbs |
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. Heat water to boiling. Add noodles and salt. Boil for nine minutes and drain. Add milk to soup and mix well. Arrange half of noodles, half of tuna, half of peas, and half of soup mixture in layers in prepared dish. Repeat layers. Sprinkle bread crumbs on top. Bake for 30 minutes.
| Calories | 164 | %CFF | 5 % | |
| Total Fat | 0.9 g | Saturated Fat | 0.2 mg | |
| Protein | 14 g | Cholesterol | 13 g | |
| Carbohydrates | 23 g | Sodium | 849 mg | |
| Sugars | 5 g | Fiber | 4 g | |
|
2.6 WW Points | ||||
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Rated by 4 users (3.5)
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