Tuna Noodle Casserole

It's been freezing cold this past weekend, so warm, comfort food was a must.  I decided to make this creamy casserole so I would have enough food for the whole weekend.  I was able to quickly prepare this dinner so that I could get back to relaxing in front of the fireplace!

Tuna Noodle Casserole

Serves 4

Ingredients

• 2 cups egg noodles; cooked and drained
• 1 10 3/4 oz. can of 99% fat free cream of celery or mushroom soup
• 1/2 cup unsweetened almond milk
• 1 cup frozen peas; thawed
• 2 6 oz. cans tuna; drained
• 2 T chopped pimientos (optional)
• 1/2 cup celery or mushrooms; chopped
• 1/4 cup onion; chopped
• 1 T dried parsley
• Salt and pepper to taste

Directions

1. Preheat the oven to 400 degrees F
2. Stir together the cooked noodles, soup, milk, peas, tuna, pimientos, celery/mushrooms; onion, parsley, and salt and pepper
3. Add the mixture to either 4individual ramekins or 1 medium sized casserole dish
4. Bake for about 20 minutes until the casserole is hot and bubbling