- 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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"We loved this! Very easy to make and it was a nice change to have peas in a tuna casserole as opposed to the standard broccoli. Will definitely make this again!!"
"This casserole was barely ok. I'm surprised so many people like it. I guess it just depends on what you are used to making. I thought it was too dry and had almost no flavor. Definitely needs more sauce and a lot more spice to make it edible. Removing from my recipe box."
"Nice, basic and quick meal. I, too, thought it could have used a little more sauce."
"My family is not a big fan of tuna but the recipe looked so easy and good I tried it and I will be making it again. Next time I will use about 4 cups of noodles as I thought it could have been a little more moist. Really good and it made a lot. Also used no yolk noodles to help with the calories."