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Tuna Noodle Supreme Recipe

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"This tangy tuna bake is well received at potluck suppers," relates Ellen Proctor of Great Barrington, Massachusetts. "I've made it with light sour cream and reduced-fat mayonnaise with equally good results. At home, I serve it with a salad and rolls for a quick dinner."
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 4-6 servings

Ingredients

  • 1-1/2 cups (12 ounces) sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups cooked small pasta shells
  • 2 cups fresh broccoli florets
  • 1 can (12 ounces) tuna, drained and flaked
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup sliced green onions

Nutritional Facts

1 serving (1 each) equals 469 calories, 28 g fat (10 g saturated fat), 69 mg cholesterol, 522 mg sodium, 28 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  1. In a large bowl, combine the first seven ingredients; stir until smooth. Stir in the pasta, broccoli, tuna, red pepper and onions. transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until hot and bubbly. Yield: 4-6 servings.
Originally published as Tuna Noodle Supreme in Quick Cooking November/December 2002, p61

Nutritional Facts

1 serving (1 each) equals 469 calories, 28 g fat (10 g saturated fat), 69 mg cholesterol, 522 mg sodium, 28 g carbohydrate, 2 g fiber, 23 g protein.

Full-Bodied White Wine

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

Reviews for Tuna Noodle Supreme

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 21, 2013

"High fat content with very little taste. Not worth the cost of ingredients, in my opinion."

MY REVIEW
Reviewed Sep. 27, 2012

"this is my go to fast tuna recipe!"

MY REVIEW
Reviewed Aug. 6, 2010

"I'm sure you could - it's a very adaptable recipe"

MY REVIEW
Reviewed Apr. 27, 2010

"This is so creamy and yummy, unlke any tuna casserole I've made before, and the dijon gives in just the kick it needs. I didn't have red pepper or parmesan on hand so replaced with green pepper and mozarella. Worked well. Definitely will make again, it's yummy cold too."

MY REVIEW
Reviewed Feb. 23, 2008

"I notice this uses pasta shells rather than noodles-Can I use noodles instead and if so would the amount be the same. I don't have any pasta shells now but do have either macaroni or noodles."

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