- 5 cups uncooked egg noodles
- 1 cup frozen peas
- 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 tuna in water, drained and flaked
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green pepper
- 1/2 cup soft bread crumbs
- 1 tablespoon butter, melted
- Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
- Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine.
- Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 6 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Creamy Tuna-Noodle Casserole
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"I made this for supper last night. My family and I loved it. I had leftovers for supper tonight. I especially love the crunch of the vegetables and the topping. I will try frozen peas and carrots or frozen mixed vegetables the next time I make it."
"Was looking for some bad weather comfort food and fancied a tuna casserole - hadn't had one for some time. This fit the bill! I think the family was a bit disappointed when they heard what I was cooking but there really wasn't a lot left over, and what there was we enjoyed re-heated. Will make again!"
"I too made 2 minor changes.... I used 2 cans of Heart Healthy Cream of Mushroom Soup (instead of one) and a cup of frozen peas & carrots (instead of only peas) and it was a very delicious casserole."
"This is an ok recipe, just not our favorite tuna noodle recipe. This is fairly dry compared to what we usually make. My family likes the onion and green pepper addition."
"My son and I just did not like this; and we have some kind of tuna noodle every week because we love it in all forms. The sour cream made it creamy--just not in a good way. And we both hated the onions and green peppers in this--we don't like crunchy in our mushy--maybe it would be better if you saute them before adding to the dish. We have way too many good tuna noodle recipes to bother with this one again."