- 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.
Reviews forCreamy Tuna-Noodle Casserole
"This is a good tuna casserole recipe. Enjoyed it!"
"This is a great improvement to the traditional 'soup label' recipe. Would have given 5 stars if they would quit with the low fat stuff. If someone needs to restrict their diet they know how, meanwhile leave us others to enjoy the benefits of 'real' soup, sour cream, and tuna. That 'low fat' equates to 'low taste'. I used traditional ingredients and it is very good."
"I used regular cream soup and regular sour cream. Yum!"
"I wanted to up my tuna noodle casserole game from the standard, back-of-the-soup can recipe and this recipe delivered and then some! I used regular cream of mushroom soup, light sour cream, celery in lieu of peppers (because it was all I had on hand), sauteed the celery and onions and then topped it off with crushed potato chips and mozzarella cheese in lieu of the breadcrumb topping (because I wanted to use them up). I also cut back on the noodles to be a little more than 4 cups. All in all, it was super creamy and had an amazing flavor with very little extra effort on my part...no going back to soup-can-casserole for this me!"
"I made this for dinner tonight and everyone loved it. I used the suggestion of others and only used 4 cups of noodles and it was perfect, very creamy and not too dry. Also used 1/2 cup onion, 1/2 cup celery, and a cup of diced green pepper since I don't like peas. I sauteed them first. Other than that I followed everything else as written. Very tasty and easy to make. My family added salt and pepper to taste when served."
"I made a few changes. I doubled this to make two large pans. But I used the family size cream of mushroom cans. I added mushrooms, and celery. I added more salt and pepper. I really wish I would have had frozen peas, but will definitely have to try mixed vegetables. I also mixed cheese with the bread crumbs. Overall, my family loved this easy Monday night comfort food."
"Great recipe !"
"Yes, it's a bit on the bland side, but I grew up in the '50s and '60s, and everything my mom cooked was bland by today's standards, so this is what says "comfort food" to me. You can always doctor it up with whatever seasonings you like. I did use two cans of soup and it was still barely saucy enough, so I definitely recommend that change. We liked the crunch added by the onion and green pepper (I used more than was called for). We got 8 servings out of this and I needed a deep 9x13 lasagna pan to hold it all. It makes a great Saturday night dinner."