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Creamy Tuna-Noodle Casserole

Creamy Tuna-Noodle Casserole
“Tuna fish is always an excellent standby when you need supper on the table in a hurry. You’ll love this main-dish casserole packed with peas, peppers and onions. Not fond of tuna? Simply substitute chicken instead!” Edie DeSpain - Logan, Utah
6 ServingsPrep: 25 min. Bake: 25 min.

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

  • Cook noodles according to package directions.
  • 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.
  • 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.
© Taste of Home 2013

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Creamy Tuna-Noodle Casserole (continued)

Nutrition Facts: 1-1/3 cups equals 340 calories, 8 g fat (4 g saturated fat), 63 mg cholesterol, 699 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013