1 16 oz. Bag Wide Egg Noodles
2 Tbsp. Olive Oil
4 Tbsp. All Purpose Flour
4 Tbsp. Margarine
2 C. Milk
1/2 C. Shredded Cheddar Cheese
2 Green Peppers (diced)
2 4oz. Jars Diced Pimientos (drained)
1 tsp. Coarse Black Pepper
1 tsp. Salt Substitute
2 tsp. Worcestershire Sauce
1 Can Tuna (drained)
3/4 C. Slivered Almonds
1 Can Reduced Sodium Cream of Mushroom Soup
Cook Noodles in boiling water, per package directions, drain and toss with 2 Tbsp. Olive Oil, and set aside.
Preheat oven to 350°. Melt Margarine in sauce pan, stirring continuously, add Flour, then Milk and Cheese.
Add Green Peppers, Pimientos, Black Pepper, Salt Substitute and Worcestershire Sauce.
When sauce is smooth, add Reduced Sodium Cream of Mushroom Soup and Almonds. Pour over Noodles and stir to completely coat Noodles with sauce.
Transfer to oven-safe casserole dish, cover and bake at 350° for 20 min.
* A great alternative to Tuna is Chicken. Just substitute a can of chicken breast for the tuna.
No Salt Added...Just Great Taste!™
Visit Southern Delight.com for other great recipe ideas.
©2009 Bart Anderson