Tuna Casserole

Tuna Casserole

Tuna Casserole with whole wheat elbow macaroni.

  • 1 package (7 oz) whole wheat elbow macaroni
  • 1 can (10-3/4 oz) reduced-fat reduced  condensed cream of mushroom soup, undiluted
  • 1 C sliced fresh mushrooms
  • 1 C shredded reduced-fat cheddar cheese
  • 1 cup soy milk
  • 1 can (6 oz) tuna, drained and flaked
  • 2 Tbs diced pimientos
  • 3 tsp dried minced onion
  • 1 tsp ground mustard
  • Salt to taste
  • 1/3 C crushed cornflakes

Preheat oven to 350°F.

Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.

Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle top with cornflakes.

Bake, uncovered, for 25-30 minutes or until bubbly.



There are currently no comments on this post, be the first by filling out the form below.

Speak Your Mind