- 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
Sort By :
"Loved it! I added another can of the cream of mushroom soup and I added spicy mustard for a little kick. Then I added some chopped hot peppers from a jar."
"My husband and I really enjoyed this recipe. I followed the recipe exactly, except I had frozen peas with carrots so i used that - the carrots added a little color. The next day I reheated in the oven - just added a little more milk. Definately a keeper and will be making again."
"I made this and really liked it. I made a few minor additions and substitutions.I used Farfalle noodles (all I had) (about 3 1/2 cups)No peas (will add broccoli next time)1 can condensed cream of mushroom soup2/3 cup grated parmesan cheese3 tbsp shredded mexican blend cheese1/3 cup 2% milkOmitted Salt (also did not add any when cooking noodles)3 cans drained tuna in waterOmitted OnionOmitted Green Pepper2 tsp Italian Seasoning1 tsp ground black pepperI also added a small pinch of shredded cheese after mixing for a nice gooey cheesy topping. Baked at 350 for 32 minutes.It's REALLY good. If you've ever had the Cheesy Pasta Tuna Helper, it tastes identical to that. Flavor, moist, but not soup. It's delicious. My picky eater even likes it and said it tastes like the tuna helper. I might back down slightly on sour cream next time. There is an ever-so-slight taste to the dish. If I cut back a tablespoon or so, it should fix that and still taste great.Thanks for the recipe! This was easy, took me about 5-10 minutes to prep and 32min to bake. It's pretty healthy. For 6 serving sizes, each serving (about 1 1/3 cup) is around 500 calories for one serving. You're getting a good amount of protein from the tuna. And one serving is pretty filling."
"Very good, my husband and I both loved it. I used canned chicken from Costco, skipped salt as there was plenty in chicken and soup. I only used 4 cups noodles, red pepper instead of green as my us husband hates green. I also used greek yogurt instead of sour cream. I liked it and will make again."
"I tried this recipe out because I've been looking for a good tuna noodle casserole to but my personal taste I did not like this too well. I'm not a big fish person to begin with my husband liked it but I did not I think it needed a little more flavor."