TUNA-MACARONI CASSEROLE

SERVES 4

I really like this version of Tuna Noodle Casserole. I prefer the pasta shape to the noodles. It is also light, quick and easy.

INGREDIENTS

1 can (10.75 ounces) low-sodium condensed cream of mushroom soup

1/2 cup sour cream (can use reduced fat)

1 teaspoon dry mustard

1-1/2 cups cooked elbow macaroni, drained

1 can (4 ounces) sliced mushrooms, drained

1 jar (2 ounces) pimentos, drained and chopped

1 small onion, finely chopped (about 1/4 cup)

3 tablespoons fresh lemon juice

1 can (6.5 ounces) tuna packed in water, drained and flaked

Pepper to taste

1/2 cup fine dry bread crumbs

Preheat oven to 350° F. Blend soup, sour cream and mustard in medium bowl. Stir in the next 7 ingredients. Place in a 1-1/2 quart casserole that has been lightly sprayed with oil. Sprinkle with bread crumbs. Bake for 30-40 minutes or until bubbly.

Notes: I prefer to sauté my own mushrooms. I also prefer chunk light tuna to white, but the choice is yours. Small shells or noodles may be substituted for the elbows.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.