Tuna Noodle Casserole
This tuna noodle casserole recipe is made with canned tuna, tender vegetables, cream of mushroom soup and egg noodles. Top it off with a crisp bread crumb topping for a warm and cozy meal-in-one.
Prep time:
Cook time:
Serves: 6
Calories per serving: 391
Ingredients:
Cook time:
Serves: 6
Calories per serving: 391
5 cups uncooked egg noodles
1 cup frozen peas
1 can (10-3/4 ounces) reduced-fat 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 onions
1/4 cup finely chopped green peppers
TOPPING:
1/2 cup soft bread crumbs
1 tablespoon butter, melted
Directions:
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.
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.
In a small bowl, toss the bread crumbs with melted butter, and sprinkle the mixture over top of the casserole.
Bake, uncovered, for 25 to 30 minutes or until bubbly.
Source: tasteofhome.com
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.
In a small bowl, toss the bread crumbs with melted butter, and sprinkle the mixture over top of the casserole.
Bake, uncovered, for 25 to 30 minutes or until bubbly.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.