Creamy Tuna Noodle Casserole

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IngredientsCreamy Tuna Noodle Casserole

  • 5 cups uncooked egg noodles
  • 1 cup frozen peas
  • 1 can (10 and three-quarter 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

Toppings

  • 1/2 cups soft breadcrumbs
  • 1 tablespoon butter, melted

Directions

  1. Preheat oven to 350°F. Cooked noodles according to package directions for L dentate, adding peas during the last minute or cooking; drain.
  2. 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
  3. Transfer to an 11 x 7″ baking dish coated with cooking spray. In a small bowl, toss breadcrumbs with melted butter; sprinkle over top. Bake, uncovered, 25 – 30 minutes or until bubbly.

Makes six servings

To safely handle hot pans we use KitchenReady Oven Gloves Click Here

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