Creamy Tuna-Noodle Casserole |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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âTuna fish is always an excellent standby when you need supper on the table in a hurry. Youâll love this main-dish casserole packed with peas, peppers and onions. Not fond of tuna? Simply substitute chicken instead!â Edie DeSpain - Logan, Utah Ingredients:
5 cups uncooked egg noodles |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) fat-free sour cream |
2/3 cup grated parmesan cheese |
1/3 cup 2% milk |
1/4 teaspoon salt |
2 cans (5 ounces each) light water-packed tuna, drained and flaked |
1 cup frozen peas, thawed |
1/4 cup finely chopped onion |
1/4 cup finely chopped green pepper |
topping: |
1/2 cup soft bread crumbs |
1 tablespoon butter, melted |
Directions:
1. Cook noodles according to package directions.
2. Meanwhile, in a large bowl, combine the soup, sour cream, cheese, milk and salt. Stir in the tuna, peas, onion and pepper. Drain noodles; add to soup mixture.
3. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 servings.
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