Tuna Casserole - 2
 

Recipe Name: Classic Tuna Noodle Casserole

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup, reduced-sodium, reduced-fat
1/2 to 1 cup skim milk
1 cup cooked peas (fresh or frozen)
2 tbsp chopped pimiento (optional)
2 cans (about 12 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp dry bread crumbs
1 tbsp light butter, melted

Preparation:

PREHEAT oven to 400°F.
MIX soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish.
BAKE 20 min. or until hot. Stir.
MIX bread crumbs with butter. Sprinkle on top. Bake 5 min.

Makes: 6 servings

Serving size: 1/6 recipe

LA Exchange: 1 Protein, 1 Vegetable, 1 Starch

Just out of curiousity, how is it that peas count as a vegetable? Aren't they a starch?

The peas are 1 cup for 6 servings, which would not be enough to count as a starch. That is probably why it counts as a veg. The recipes that come from the LA chef are broken down by calories and nutritional value, so some of the breakdowns may seem weird, but they are correct.

Okay, that makes sense to me. Thanks. I was just a bit worried!

I' m new to 3fatchicks but when I read your weight loss I was so impressed. Way to go!

I gotta tell you... this stuff is AMAZING...except, the way my best friend and I used to eat this in college (this was seriously our favorite meal) Keep in mind...we made this as cheap as possible. but it's sooooo good!

1 can cream of mushroom soup
1 can peas (or frozen)
a little bit of soy milk
1 can tuna

mix all this together

then add those brown chinese noodle things.

OMG soooooooo good. WAY better than the egg noodles.