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Creamy Tuna-Noodle Casserole Recipe

Creamy Tuna-Noodle Casserole Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:6 servings

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

  • 1. Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
  • 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.
  • 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. Yield: 6 servings.

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 Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.