Homestyle Tuna Casserole
|Bow tie pasta/1 cup macaroni||1 1⁄3 Cup (20.8 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onions||1⁄3 Cup (4.8 tbs)|
|99% fat free condensed cream of mushroom soup with 1/3 less salt||10 4⁄5 Ounce (1 Can)|
|Evaporated skim milk||4⁄5 Cup (12.8 tbs)|
|Canned water packed tuna||9 1⁄3 Ounce, drained (1 Can)|
|Chopped pimientos||1⁄3 Cup (4.8 tbs), drained|
|Reduced fat parmesan cheese||2 Tablespoon, grated|
|Snipped fresh parsley||2 Tablespoon|
Cook the pasta according to the directions on the package.
Drain and set aside.
Meanwhile, preheat the oven to 375°.
Lightly spray an unheated medium saucepan with no-stick spray.
Add the celery and onions.
Cook and stir over medium heat until tender.
Stir in the condensed soup and milk.
Then gently stir in the pasta, tuna and pimiento.
Transfer the mixture to a 1 1/2-quart casserole.
Sprinkle with the Parmesan cheese.
Bake for 25 to 30 minutes or until heated through.
Sprinkle with the parsley to garnish.