Name: Tuna Noodle Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 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 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 -; Topping: -; 1/2 cup soft bread crumbs -; 1 tablespoon butter, melted -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tuna Noodle Casserole

1. 5 cups uncooked egg noodles -

2. 1 cup frozen peas -

3. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted -

4. 1 cup fat-free sour cream -

5. 2/3 cup grated Parmesan cheese -

6. 1/3 cup 2% milk -

7. 1/4 teaspoon salt -

8. 2 cans (5 ounces each) light tuna in water, drained and flaked -

9. 1/4 cup finely chopped onion -

10. 1/4 cup finely chopped green pepper -

11. Topping: -

12. 1/2 cup soft bread crumbs -

13. 1 tablespoon butter, melted -

How to cook deliciously - Tuna Noodle Casserole

1. Stage

Preheat the oven to 350°F. Cook the noodles according to the package directions for al dente, adding the peas during the last minute of cooking. Drain and discard the water.

2. Stage

While the noodles are cooking, stir together the soup, sour cream, cheese, milk and salt in a large bowl. Stir in the tuna, onion and pepper. After draining, add the noodles and peas, and toss to combine. Transfer the mixture to an 11x7-inch baking dish coated with cooking spray.

3. Stage

In a small bowl, toss the bread crumbs with melted butter, and sprinkle the mixture over top of the casserole.

4. Stage

Bake, uncovered, for 25 to 30 minutes or until bubbly.