Makes 10 servings
3 /2 cups cooked egg noodles
2 cans tuna, water-packed, drained
1 cup diced celery
1 large raw onion, diced
1 green sweet bell pepper, diced
1 tsp salt
1 can cream of celery soup, condensed, undiluted
1/2 cup 2% milk
1 cup shredded cheddar cheese (4 oz)
1/2 cup sliced raw almonds
1/2 cup reduced fat mayonnaise
Preheat oven to 425 degrees.
Cook noodles in boiling water per package instructions,
drain, and set aside.
Combine tuna, celery, onion and green pepper and salt.
Add mayo. Blend together soup and milk.
Add cheese (melted unless a very fine shred).
Add all of these ingredients to the cooked noodles.
Place casserole in a large rectangular baking pan,
or 1/2 quart baking dish, and bake at 425 degrees
for about 30 minutes until done.
Cover the first 20 minutes, then uncover the last 10 minutes or so.
Makes 10 Servings
1 serving =
Net Carbs 19 grams
Protein 16 grams
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