Creamy Tuna Noodle Casserole
By ackmayhew
Rate this recipe
4.5/5
(13 Votes)
Ingredients
- TOPPING:
- 5 cups uncooked egg noodles
- 1 cup frozen peas
- 1 can (10-3/4 ounces) 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
- 1/2 cup soft bread crumbs
- 1 tablespoon butter, melted
Details
Servings 6
Adapted from tasteofhome.com
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.
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