| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
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 |
tb |
Lemon juice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
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
1. Melt butter in saucepan over med-high. Saute onions 3 mins or until
tender. Add milk and soup and cook 3 mins, whisking constantly.
2. Combine soup mixture and next 6 ingredients (noodles through pimento) in
2-qt casserole. Blend together crumbs and cheese and sprinkle on top.
3. 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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