2010 Creamy Tuna-Noodle Casserole

By boandozzy

1-1/3 cups equals 340 calories, 8 g fat (4 g saturated fat), 63 mg cholesterol, 699 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat. Originally published as Creamy Tuna-Noodle Casserole in Healthy Cooking December/January 2010, p53

Ingredients

• TOPPING:
• 5 cups uncooked egg noodles
• 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 water-packed tuna, drained and flaked
• 1 cup frozen peas, thawed
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green pepper
• 1/2 cup soft bread crumbs
• 1 tablespoon butter, melted

Details

Servings 6
Preparation time 25mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

Cook noodles according to package directions.

Meanwhile, in a large bowl, combine the soup, sour cream, cheese, milk and salt. Stir in the tuna, peas, onion and pepper. Drain noodles; add to soup mixture.

Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Yield: 6 servings.