3 cups of cooked noodles, rinsed and drained
1 15 oz can 98% Fat Free Cream of Mushroom soup
1 cup peas (frozen or canned)
1 cup Kraft Free (Fat Free) shredded cheddar
1 T dijon mustard
1 T minced onion
1/8 t pepper (or more to taste)
Pre-heat oven to 350. Mix all ingredients together in large bowl.
Spray 8x8 pan w/butter flavor Pam and add ingredients.
Bake covered for 30 minutes. Uncover and bake 5 more minutes.
*You can substitute Chicken for tuna. This recipe is out of Joanna Lund's
Healthy Exchanges cookbook,
with the one change of RF cheese to FF cheese which saved 1pt per serving and
tastes just fine to me.
**I felt it could've been a little more moist, so next time I plan to add 1/4 FF sour cream and maybe a can of mushrooms.