| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | T | Butter |
| 3/4 | c | Diced onions |
| 1 | c | 2% milk |
| 10 | oz | LF cream of mushroom soup |
| undiluted | ||
| 3 | c | Hot cooked egg noodles, 6oz |
| uncooked | ||
| 1 1/4 | c | Frozen peas, thawed |
| 1 | T | Lemon juice |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 12 | oz | Chunk light tuna in water |
| drained & flaked | ||
| 2 | oz | Diced pimento, drained |
| 1/3 | c | Fresh breadcrumbs |
| 2 | Tbps parmesan, grated |
INSTRUCTIONS
Cooking Light, Jan/Feb 98 Melt butter in saucepan over med-high. Saute onions 3 mins or until tender. Add milk and soup and cook 3 mins, whisking constantly. Combine soup mixture and next 6 ingredients (noodles through pimento) in 2-qt casserole. Blend together crumbs and cheese and sprinkle on top. Bake at 450F for 15 mins until bubbly and hot. Posted to recipelu-digest Volume 01 Number 629 by Cathleen <catht@interlog.com> on Jan 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1663
Calories From Fat: 258
Total Fat: 29.9g
Cholesterol: 189.3mg
Sodium: 1189.6mg
Potassium: 3065.5mg
Carbohydrates: 304.3g
Fiber: 23g
Sugar: 133.9g
Protein: 52.1g