Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare noodles by following the package directions (make sure to season the water with a little salt); drain and set aside. heat the olive oil in a large saucepan over medium heat. add in the onion and stir/saute 2-3 minutes or until soft. whisk in the mushroom soup, milk, and lemon juice. season to taste with pepper; stir and cook about 4 minutes or until sauce is smooth, thickened slightly , and bubbling; remove pan from heat. add the noodles, frozen peas, and tuna to the mushroom sauce; stir to combine. tranfer mixture to a greased 2 quart casserole; smooth top with a rubber spatula. scatter the potato chips evenly over the top. bake in a 425° oven for 20-25 minutes or until bubbly and the potato chips turn golden brown.

Target recipe: preheat oven to 425°f degrees. cook noodles, drain and set aside. while the noodles are cooking in a skillet melt half the margarine over medium heat sauté the onions and celery until tender about 7 minutes; set aside. in a bowl combine; cottage cheese and mayonnaise. stir in noodles and celery, onions, tuna, and worcestershire sauce. salt and pepper to your taste. put noodle mixture in a 1 1/4-quart casserole dish. sprinkle with crumbs and dot with remaining margarine. bake until it turns golden brown (about 25 minutes). serve immediately.