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Categories:
water No Yolks egg salt milk low-fat cream of mushroom soup water frozen green peas white breadcrumb
Viewed: 52 - Published at: 9 years agoIngredients
- 4 cups water
- 2 cups No Yolks egg noodle substitute, uncooked
- 1 teaspoon salt
- 1/2 cup skim milk
- 10 3/4 ounces low-fat cream of mushroom soup
- 6 ounces tuna in water, drained and flaked
- 2 cups frozen green peas, thawed
- 1/4 cup white breadcrumb
Method
- Preheat oven to 350.
- Prepare a 2-quart casserole dish with cooking spray; set aside. Heat water to boiling.
- Add noodles and salt. Boil for 9 minutes and drain.
- Add milk to soup and mix well.
- Arrange half of noodles, half of tuna, half of peas, and half of soup mixture in layers in prepared dish.
- Repeat layers.
- Sprinkle bread crumbs on top.
- Bake for 30 minutes.
