Creamy Tuna-Noodle Casserole
Fixings
5 cups uncooked egg noodles
1 cup frozen peas
1 can (10-3/4 ounces) diminished fat decreased sodium consolidated cream of mushroom soup, undiluted
1 cup sans fat sharp cream
2/3 cup ground Parmesan cheddar
1/3 cup 2% milk
1/4 teaspoon salt
2 jars (5 ounces each) light fish in water, depleted and chipped
1/4 cup finely hacked onion
1/4 cup finely hacked green pepper
Besting
1/2 cup delicate bread scraps
1 tablespoon margarine, dissolved
Guidelines
Preheat broiler to 350°.
Cook noodles as indicated by bundle bearings for still somewhat firm, adding peas during the last moment of cooking; channel.
In the interim, in an enormous bowl, join soup, harsh cream, cheddar, milk and salt; mix in fish, onion and pepper. Add noodles and peas; throw to consolidate.
Move to a 11x7-in. baking dish covered with cooking splash.
In a little bowl, throw bread pieces with softened margarine; sprinkle up and over. Heat, revealed, 25-30 minutes or until effervescent. Cool. Appreciate it!Key-lime-pie.
Creamy Tuna-Noodle Casserole VIDEO
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