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