Creamy Tuna-Noodle Casserole Recipe

By pjones-2

Ingredients

• TOPPING:
• 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 or turkey
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green pepper
• 1/2 cup soft bread crumbs
• 1 tablespoon butter, melted

Preparation

Step 1

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.
Editor’s Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.