- 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 knew this recipe would be good with turkey (this time of the year) so I substituted diced leftover turkey for the tuna. Marvelous! We loved the creamy and crunchy in the casserole...pure comfort. Will definitely make it with tuna. Thanks for the recipe."
"This is comfort food. !!!!! Try adding the package of dry cheese mix that comes in macaroni&cheese. Increase the milk to 1/2 cup. This adds so much flavor to this already great casserole."
"I used a 9x13 inch casserole dish, 3 cans of tuna, extra sour cream and added shredded cheese & mixed vegetables to the mixture along with some parmesan. I'm going to make it again and use butter cracker crumbs for the topping. YUMMY!!! :)"
"Made this with roast chicken instead of tuna and corn and carrots instead of peas. It was delicious!"
"I had not made tuna casserole for quite some time since my spouse is watching his carbs. I just saw this recipe in the TOH book that came out this month and decided to try the variation with sour cream. I really enjoyed the casserole, and my mother-in-law kept spooning more of it onto her plate. I sautéed the chopped onion and 2 stalks of diced celery in 2 Tbs. Of butter in a large stock pot. Then I added the soup, sour cream , cheese and milk to the sautéed vegetables. Mixed in the Tuna, leftover peas, and the cooked rotini instead of noodles. Added a few tablespoons of bread crumbs to the mix and just heated on the range until heated through. No need to bake in the oven...and the pasta stayed nice and moist! The ingredients are a keeper for me!"