Creamy Tuna-Noodle Casserole
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 6 servings.
When you need supper fast, this tuna casserole with peas, peppers and onions makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. —Edie DeSpain, Logan, Utah
Ingredients
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5 cups uncooked egg noodles
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1 cup frozen peas
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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
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1 cup fat-free sour cream
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2/3 cup grated Parmesan cheese
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1/3 cup 2% milk
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1/4 teaspoon salt
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2 cans (5 ounces each) light tuna in water, drained and flaked
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1/4 cup finely chopped onion
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1/4 cup finely chopped green pepper
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TOPPING:
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1/2 cup soft bread crumbs
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1 tablespoon butter, melted
Directions
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1.
Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
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2.
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.
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3.
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.
Nutrition Facts
1-1/3 cups: 340 calories, 8g fat (4g saturated fat), 63mg cholesterol, 699mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.
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