Tuna Noodle Casserole Weight Watchers 5 pts/serving

Taste of Home Guilt Free Cooking.

A few days ago, I took a gamble, considering that I have a picky 5 year old. I made Tuna Noodle Casserole. Jaelyn doesn't like any fish that she has tried, so I took a leap and made this comfort food. I didn't tell Jaelyn what she was eating, so maybe that is the key to getting her to try more new foods. I omitted the pimientos as I did not have them on hand. Jaelyn ate every bite, except she picked out every single pea and did not eat them.

Tuna Noodle Casserole

1 can (10 3/4 oz) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1/2 cup fat-free milk
2 cups cooked yolk-free wide noodles
1 cup frozen peas, thawed
1 can (6 oz) light water-packed tuna, drained and flaked
1 jar (2 oz) diced pimientos, drained
2 Tablespoons dry bread crumbs
1 Tablespoon butter, melted

In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna, and pimientos; mix well. Pour into a 1 1/2 qt. baking dish coated with cooking spray. Bake, uncovered, at 400 for 25 minutes. Toss crumbs and butter; sprinkle over the top. Bake 5 minutes longer or until golden brown.
Yield: 4 servings -- Serving size is 1 cup = 5 Weight Watchers points

Excellent recipe -- only 255 calories per serving.

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