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Creamy Tuna-Noodle Casserole

 Creamy Tuna-Noodle Casserole
When you need supper fast, this tuna casserole with peas, peppers and onions makes a super meal-in-one. Cooked chicken breast works well in place of the tuna. —Edie DeSpain, Logan, Utah
6 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 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
  • TOPPING:
  • 1/2 cup soft bread crumbs
  • 1 tablespoon butter, melted

Directions

  • 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

2 of 2

Creamy Tuna-Noodle Casserole (continued)

Directions (continued)

  • small bowl, toss bread crumbs with melted butter; sprinkle over top.
  • Bake, uncovered, 25-30 minutes or until bubbly. Yield: 6 servings.
Editor’s Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutritional 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.