NEXT RECIPE >

Tuna Noodle Supreme Recipe

Read Reviews
4.5 5 4
Publisher Photo
"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 each: 469 calories, 28g fat (10g saturated fat), 69mg cholesterol, 522mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 23g 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

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)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
mystique054
Reviewed Jan. 21, 2013

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

MY REVIEW
stevennicole
Reviewed Sep. 27, 2012

"this is my go to fast tuna recipe!"

MY REVIEW
horselvrtx
Reviewed Aug. 6, 2010

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

MY REVIEW
horselvrtx
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
Allspice_Mo
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."

Loading Image