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Number of servings: 7

Time for preparation (including preparation and cooking): 25 minutes

Ingredients:

1⁄8 teaspoon pepper

1 can (5 ounces) tuna in water, drained

1 teaspoon chicken bouillon

1 can (10.5 ounces) low sodium condensed cream of chicken soup

8 ounces egg noodles (4 1/2 cups dry)

2 cups frozen peas

1⁄2 teaspoon onion powder

1 Tablespoon prepared mustard

1⁄3 cup nonfat or 1% milk

Directions:

1. Cook noodles using package directions. Add peas for last three minutes. Drain.

2. Mix remaining ingredients in a small bowl. Add to drained noodles, and stir well.

3. Cook on low heat, stirring often, until heated through. Serve warm.

4. Refrigerate leftovers within 2 hours.

Notes

• Cream of Mushroom or Cream of Chicken Mushroom soup can be substituted for Cream of Chicken.

• Try whole wheat egg noodles.

• Reheat the casserole in the microwave if it has cooled before serving.

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