Tuna Noodle Newburg
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Evaporated skim milk||2⁄3 Cup (10.67 tbs)|
|Shredded low calorie process cheese product||1⁄2 Cup (8 tbs)|
|Whipped mayonnaise type salad dressing substitute||1⁄3 Cup (5.33 tbs) (No More Than 20 Calories Per Tablespoon)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Canned water packed tuna||14 Ounce, drained (2 Cans, 7 Ounce Each)|
|Medium noodles||4 Ounce, cooked|
|Thinly sliced celery||1 Cup (16 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs), chopped|
Combine soup and milk, Bring to boil; stir often, Remove from heat; stir in cheese, salad dressing, and 1/4 teaspoon salt.
Stir till cheese melts.
Blend in sherry.
Add tuna, noodles, celery, and pimiento; mix well.
Bake in a 1 1/2-quart casserole, covered, in a 350° oven 25 minutes