Tuna Noodle Skillet

Tuna Noodle Skillet

Try this one-pan tuna supper for a subtle mix of textures and flavors--creamy noodles, tender-crisp celery, and the distinctive zing of pimientos.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

3 1/2
cups mini lasagna (mafalda) noodles (8 oz)
1
cup chopped celery (1 1/2 to 2 stalks)
2
tablespoons water
1/2
cup reduced-fat sour cream
1/2
cup reduced-fat ranch dressing
1
can (12 oz) tuna in water, drained, flaked
1
jar (2 oz) chopped pimientos, drained
  1. Cook and drain noodles as directed on package.
  2. Meanwhile, in 12-inch nonstick skillet, place celery and water. Cover; cook over medium heat 3 to 4 minutes or until celery is crisp-tender.
  3. Gently stir in cooked noodles and remaining ingredients. Cook about 5 minutes, stirring frequently, until thoroughly heated.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
When you need a small amount of celery, look for cut-up celery sticks in the salad bar or produce section and buy just the amount you need.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 810mg;
  • Total Carbohydrate 52g
    • (Dietary Fiber 4g,
    • Sugars 4g),
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.