Tuna Noodle Casserole

Tuna Noodle Casserole
Canola oil cooking spray
1 can (10 1/2-ounce) low-fat, reduced sodium condensed cream of chicken soup
1/2 cup skim (non-fat) milk or unflavored soymilk
2 cups cooked noodles
1 (10-ounce) package frozen cut green beans
1 1/2 (6-ounce) cans water-packed chunk light tuna, drained
2 tablespoons bottled pimientos, drained and chopped
1/4 teaspoon freshly ground black pepper
3 tablespoons dry bread crumbs
Preheat oven to 400 degrees. Coat 2-quart heatproof casserole with cooking spray.
In prepared baking dish, mix soup and milk to combine. Add noodles, beans, tuna, pimientos and pepper, mixing to coat and combine them with soup. Cover pan with foil.
Bake until bubbling hot, about 20 minutes. Uncover and sprinkle with bread crumbs. Bake until crumbs are lightly browned, about 8 minutes. Serve hot.
Serves four.
Nutrition values per serving: 331 calories, 6 g total fat (2 g saturated fat), 42 g carbohydrate, 26 g protein, 5 g fiber, 704 mg sodium.
American Institute for Cancer Research