WW Points: 5
1 1/3 cups bowtie or elbow macaroni
1 cup chopped celery
1/3 cup chopped onions
1 can 99%-fat-free condensed cream of mushroom
soup with 1/3 less salt – (10 3/4 oz)
3/4 cup evaporated skim milk – (10 3/4 oz)
1 can water-packed tuna – (9 1/4 oz) — drained
1/4 cup drained and chopped pimientos
2 tablespoons grated reduced-fat Parmesan cheese
Snipped fresh parsley
Cook the pasta according to the directions on the package. Drain and set aside. Meanwhile, preheat the oven to 375 degrees.
Lightly spray an unheated medium saucepan with no-stick spray. Add the celery and onions. Cook and stir over medium heat until tender. Stir in the condensed soup and milk. Then gently stir in the pasta, tuna and pimiento.
Transfer the mixture to a 1 1/2-quart casserole. Sprinkle with the Parmesan cheese. Bake for 25 to 30 minutes or until heated through. Sprinkle with the parsley to garnish.
Calories: 263; Fat: 2 grams (8% of calories); Cholesterol: 39 milligrams; Fiber (grams) 1.5.
Source: Prevention’s Recipe Archive, provided by http://www.madsrecipes.com/