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Tuna Noodle Skillet

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By Betty Crocker Kitchens
Updated May 3, 2010
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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.

Tuna Noodle Skillet

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 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

Instructions

  • Step 
    1
    Cook and drain noodles as directed on package.
  • Step 
    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.
  • Step 
    3
    Gently stir in cooked noodles and remaining ingredients. Cook about 5 minutes, stirring frequently, until thoroughly heated.

Nutrition

410 Calories
11g Total Fat
29g Protein
52g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
810mg
34%
Potassium
420mg
12%
Total Carbohydrate
52g
17%
Dietary Fiber
4g
17%
Sugars
4g
Protein
29g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
20%
20%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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