January 05, 2014

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
  • 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
  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

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