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Tuna-Noodle Casserole Recipe

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This recipe for Tuna-Noodle Casserole, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Popp
Added: Tuesday, February 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can Cream of Mushroom soup (99% fat-free)
1/2 c. Milk (skim or 2%)
1/2 t. salt
1/8 t. ground red pepper (cayenne)
6 oz. yolk-free wide noodles, cooked and drained
1 can solid white tuna in water, drained & flaked
1/2 c. frozen peas (or small can)
1 jar (2 oz.) diced pimiento, drained (1/4 c.)
1/2 c. crushed baked potato chips

Directions:
Directions:
1. Heat oven to 400. Have a deep 1 1/2 qt. casserole ready.
2. Mix soup, milk, salt & pepper in the casserole. Gently stir in noodles, tuna, peas and pimiento.
3. Cover and bake 25 minutes, until hot. Uncover, sprinkle with crushed chips. Bake uncovered 10 minutes or until bubbly

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
This is a low-fat dish

 

 

 

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