Tuna Noodle Casserole

Based on a recipe from Pam Spaude’s & Jan Owan-McMenamin, R.D.’s cookbook, One Year of Healthy, Hearty & Simple One-Dish Meals. They recommend serving this with a tossed salad and a fruit to complete the meal nutritionally. I use Campbell’s Healthy Request Cream of Celery Soup, although the nutrition facts presented here are from the book and based on a “regular” can of soup. Per serving: 352 calories, 13.7 mg cholesterol, 387 mg sodium, .7 gm saturated fat, 2.8 gm fat. Update after finally trying this recipe for the All You Can Cook Buffet special event: This is like emergency tuna casserole since all the ingredients are pantry/freezer items for me. It came together quickly on a Friday night after a long work week and the thought of cooking wasn't appealing! This hit the spot. Would probably not put it on the menu for guests, but would certainly reach for this recipe in a pinch for something very quick and yet satisfying. And yes, a side salad is great with this dish.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 (10 3/4ounce) can  cream of celery soup
• 1  cup skim milk
• 1  cup water
• 1⁄2 teaspoon dill weed
• 1⁄2 teaspoon celery seed
• 1⁄4 cup onion, chopped
• 3  cups  noodles, uncooked
• 1  cup  frozen peas
• 1 (6 1/8ounce) can tuna in water

Directions

1. Combine soup, milk, water, dillweed, celery seed and onions in large skillet. Bring to a boil.
2. Add noodles and bring to a second boil. Reduce heat and simmer until noodles are tender.
3. Add in peas and tuna. Cover and cook an additional 15 minutes.