Tuna-Noodle Casserole

• 1 tablespoon stick margarine or butter
• 3/4 cup diced onion
• 1 cup 2% reduced-fat milk
• 1 (10 1/2-ounce) can condensed reduced-fat cream of mushroom soup with cracked pepper and herbs, undiluted (such as Healthy Choice)
• 3 cups hot cooked egg noodles (about 6 ounces uncooked pasta)
• 1 1/4 cups frozen green peas, thawed
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 (6-ounce) cans low-sodium tuna in water, drained and flaked
• 1 (2-ounce) jar diced pimiento, drained
• 1/3 cup fresh breadcrumbs
• 2 tablespoons grated Parmesan cheese

1. Preheat oven to 450u0b0.
2. Melt margarine in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add milk and soup. Cook 3 minutes; stir constantly with a whisk. Combine soup mixture, noodles, and next 6 ingredients (noodles through pimiento) in a 2-quart casserole. Combine breadcrumbs and cheese; sprinkle on top. Bake at 450u0b0 15 minutes or until bubbly.

margarine, onion, milk, condensed reducedfat cream, egg noodles, frozen green peas, lemon juice, salt, pepper, water, pimiento, fresh breadcrumbs, parmesan cheese

Taken from www.myrecipes.com/recipe/tuna-noodle-casserole-1 (may not work)