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Light tuna noodle casserole

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Ingredients/Components

salt - 1/2 tsp
all-purpose flour - 3 Tbsp
garlic powder - 1/8 tsp
freshly ground pepper - 1/8 tsp
skim milk - 1/2 c
chopped onion - 1/3 c
chopped green pepper - 1/4 c
light mayonnaise - 1/4 c
3 1/2 c - 6 oz
cooked frozen peas - 10 oz
defatted chicken stock - 3/4 c
can water packed tuna, drained and flaked - 1 1/2
sliced celery 3 large stalks - 1 c
20% fat reduced Cheddar cheese, grated 1/2 c - 2 oz
slivered blanched almonds, toasted 8 to 10 minutes in 350~ oven until lightly browned - 1/4 c
corn oil oleo - 1 Tbsp

How to make light tuna noodle casserole:

Cook noodles according to package directions omitting salt and oil in the water. Drain and combine with the tuna, mayonnaise, celery, onion, bell pepper and peas. Set aside.

Melt oleo in skillet and add flour, stirring for 1 minute; do not brown. Add chicken stock and milk; stir over medium heat until it comes to a boil. Add salt, garlic powder and pepper and cook for 1 minute more. Add cheese and stir until it melts. Pour soup mixture onto noodles and mix well. Turn into a 1 1/2-quart casserole. Sprinkle with toasted almonds. Bake in a 425° oven for 20 minutes. Serves 6.

Recipe categories: Main dish, Fish, Seafood.

Rating:

4.3

Average rating: 4.3, total votes: 3

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